Close
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:25 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
4scallions, trimmed
2tablespoonslower-sodium soy sauce
1 - 2tablespoonssambal oelek (see Tip)
1tablespoonhoisin sauce
1tablespoontoasted sesame oil
1tablespoonrice vinegar
1tablespoonhoney
¼teaspoonsalt
2tablespoonscanola oilorother neutral oil, divided
1(16-ounce) packagefirm tofu, patted dry and cubed (1-inch)
1(2-inch) piecefresh ginger, cut into thin matchsticks
3clovesgarlic, minced
2(7 ounce) packagesshirataki noodles, rinsed
1(8 ounce) packageshredded coleslaw mix
DirectionsCut white and light green scallion parts into 2-inch pieces. Thinly slice dark green scallion tops and set aside for garnish. Slice white bok choy parts crosswise 1/4-inch thick; leave leafy green bok choy parts whole.Combine soy sauce, sambal oelek, hoisin, sesame oil, vinegar, honey and salt in a small bowl; whisk to mix well.Photographer: Jen Causey, Food Stylist: Emily Nabors HallHeat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add tofu; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to a plate. Do not wipe the pan clean.Photographer: Jen Causey, Food Stylist: Emily Nabors HallAdd the remaining 1 tablespoon canola oil, ginger, garlic and the white bok choy slices and white and light green scallion pieces to the pan. Cook over medium-high heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add noodles, coleslaw mix and the green bok choy parts, the tofu and the soy sauce mixture; cook, stirring often, until the bok choy leaves are wilted, the noodles are coated and the sauce is slightly absorbed, about 2 minutes. Garnish with the reserved sliced scallions.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTipSambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to this dish. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.Originally appeared: EatingWell.com, April 2023
Directions
Cut white and light green scallion parts into 2-inch pieces. Thinly slice dark green scallion tops and set aside for garnish. Slice white bok choy parts crosswise 1/4-inch thick; leave leafy green bok choy parts whole.Combine soy sauce, sambal oelek, hoisin, sesame oil, vinegar, honey and salt in a small bowl; whisk to mix well.Photographer: Jen Causey, Food Stylist: Emily Nabors HallHeat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add tofu; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to a plate. Do not wipe the pan clean.Photographer: Jen Causey, Food Stylist: Emily Nabors HallAdd the remaining 1 tablespoon canola oil, ginger, garlic and the white bok choy slices and white and light green scallion pieces to the pan. Cook over medium-high heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add noodles, coleslaw mix and the green bok choy parts, the tofu and the soy sauce mixture; cook, stirring often, until the bok choy leaves are wilted, the noodles are coated and the sauce is slightly absorbed, about 2 minutes. Garnish with the reserved sliced scallions.Photographer: Jen Causey, Food Stylist: Emily Nabors HallTipSambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to this dish. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.
Cut white and light green scallion parts into 2-inch pieces. Thinly slice dark green scallion tops and set aside for garnish. Slice white bok choy parts crosswise 1/4-inch thick; leave leafy green bok choy parts whole.
Combine soy sauce, sambal oelek, hoisin, sesame oil, vinegar, honey and salt in a small bowl; whisk to mix well.
Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add tofu; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to a plate. Do not wipe the pan clean.
Add the remaining 1 tablespoon canola oil, ginger, garlic and the white bok choy slices and white and light green scallion pieces to the pan. Cook over medium-high heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add noodles, coleslaw mix and the green bok choy parts, the tofu and the soy sauce mixture; cook, stirring often, until the bok choy leaves are wilted, the noodles are coated and the sauce is slightly absorbed, about 2 minutes. Garnish with the reserved sliced scallions.
Tip
Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to this dish. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.
Originally appeared: EatingWell.com, April 2023
Rate ItPrint
Nutrition Facts(per serving)185Calories11gFat14gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
