Teriyaki Tofu with Udon
Sesame-Carrot Bok Choy
Ingredients
- 2 (8-oz) pkg udon noodles
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp dark sesame oil, divided
- 1 Tbsp organic brown sugar
- 2 (7-oz) pkg teriyaki baked tofu, cubed
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 Tbsp ginger paste
- Crushed red pepper (optional)
Instructions
- Cook noodles according to package directions.
- Meanwhile, combine soy sauce, 1 Tbsp oil, and sugar in a bowl.
- Cook tofu, in batches, in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until lightly browned, turning occasionally. Remove from skillet; keep warm.
- Cook bell pepper in 1 Tbsp hot oil in skillet over medium-high heat 4 minutes or until crisp-tender, stirring often.
- Add garlic and ginger to skillet; cook 30 seconds to 1 minute or until fragrant. Add soy sauce mixture; cook 1 to 2 minutes or until slightly thickened. Return tofu to skillet, gently turning to coat. Sprinkle with red pepper, if desired.
- Serve tofu mixture over noodles. Top with Sesame-Carrot Bok Choy recipe.
Side Dish Ingredients
- 2 Tbsp dark sesame oil
- 2 Tbsp natural rice vinegar
- 1 Tbsp organic brown sugar
- ¼ tsp salt
- 4 heads baby bok choy (or use 1 head bok choy)
- 2 cup shredded carrots
- ½ cup roasted, lightly salted peanuts
Side Dish Instructions
- Whisk together oil, vinegar, sugar, and salt in a large bowl.
- Cut bok choy crosswise into thin slices. Add bok choy, carrots, and nuts to vinaigrette mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
434
|
140
|
574
|
| Fat (g) | 14 | 11 | 25 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 61 | 10 | 71 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 825 | 255 | 1080 |
Plant Based Meal Plan
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