Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce)

  2. extra-firm tofu

  3. 2 tablespoon(s) Reduced-sodium teriyaki sauce

  4. 1 tablespoon(s) salad oil

  5. 1 large red pepper

  6. 1 bag(s) (6-ounce)

  7. radishes

  8. 1 head(s)

  9. (about 2 pounds)

  10. head bok choy , substitute Chinese cabbage

  11. 4 green onions

  12. 1 tablespoon(s) cornstarch

  13. 1 teaspoon(s) chicken-flavor instant bouillon

  14. 2 package(s) (5-ounces each)

  15. Japanese curly noodles , substitute three quarters of a 16-ounce package spaghetti

  16. 2 tablespoon(s) grated and peeled gingerroot

  17. 1 can(s) (15-ounce)

  18. Chinese straw mushrooms , drained, substitute two 7-ounce jars whole mushrooms

  19. 2 teaspoon(s) Oriental sesame oil

Instructions Jump to Ingredients ↑

  1. Drain and blot tofu dry with paper towels. Cut tofu into 1/4-inch-thick slices, then 1-inch squares. In bowl, toss tofu with 2 tablespoons teriyaki sauce.

  2. In nonstick 5-quart Dutch oven over high heat, in 1 tablespoon hot salad oil, cook tofu mixture until tofu is golden brown. Remove tofu to plate.

  3. While tofu is cooking, cut red pepper into 1/4-inch strips. Cut each radish in half if large. Slice bok choy crosswise into 1-inch-wide slices. Cut green onions into 1/2-inch pieces.

  4. In 2-cup measuring cup, into 1 1/4 cups water, stir cornstarch, bouillon, and 2 tablespoons teriyaki sauce until blended.

  5. In saucepot, prepare noodles as label directs.

  6. In same Dutch oven over high heat, in 1 tablespoon hot salad oil, cook red-pepper strips, radishes, bok choy, green onions, and grated ginger about 5 minutes, stirring quickly and frequently, until vegetables are tender-crisp. Stir in cornstarch mixture; heat to boiling. Boil 1 minute. Add tofu, mushrooms, and Oriental sesame oil; heat through, stirring gently.

  7. Drain noodles; return to saucepot. Stir in 1 tablespoon teriyaki sauce. Spoon noodles onto 4 dinner plates. Serve vegetable mixture over noodles.


Send feedback