Sesame noodles with tofu and bok choy

Recipe by:Adapted from Cooking with California Food in K-12 Schools

Ingredients

Sauce
2 1/2 tbsp. light soy sauce
1 1/2 tbsp. water
1 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tbsp. toasted sesame oil
Stir-fry
1 tbsp. vegetable oil
1 lb. baby bok choy, roughly chopped
1 clove garlic, peeled and finely chopped
1/2 tbsp. peeled and finely chopped fresh ginger
2 to 3 scallions, washed and sliced
1 lb. firm tofu, drained and cubed
1/2 lb. rice or soba noodles
1 handful fresh cilantro, chopped

Directions

For sauce: Combine all ingredients in a small bowl and set aside.

For stir-fry: In a large wok or skillet, heat vegetable oil over medium-high heat and add bok choy. Cook until just wilted, 1 to 2 minutes, then add garlic, ginger and scallions. Cook another minute until fragrant. Add tofu and sauce and bring to a boil.

To serve: Cook rice or noodles until al dente. Toss with stir-fry and taste for seasoning, adding more soy sauce, vinegar and/or sesame oil as needed. Sprinkle with cilantro.

Serves 4