Poached Tofu with Scallion-Ginger Sauce, Noodles, Carrots & Bok Choy

Directions

1. 1. Slice the tofu in half across the short edge to form two blocks, then place them in a small saucepan and cover with hot tap water. Bring to a boil and simmer until warmed through, about 15 minutes.
2. 2. In a large pot, fill halfway with hot water, cover, and bring to a boil for the noodles.
3. 3. While the water heats, rinse the bok choy, carrots, scallions, ginger, and garlic; pat dry.
4. 4. When the noodles are ready, pour hot water over them in a medium heatproof bowl and let them soak for 10 minutes, or cook according to package directions. Drain and set aside.
5. 5. Peel and mince the ginger and garlic, then combine them in a small bowl with soy sauce, toasted sesame oil, brown sugar, and crushed red pepper to form the sauce.
6. 6. Cut the bok choy into leaves and trim the carrots into thin, noodle-like strips; place both in a large mixing bowl.
7. 7. Return the pot to medium-high heat, add a little oil, and stir-fry the bok choy and carrot with a splash of soy sauce until they are just tender, about 3–4 minutes.
8. 8. Add the drained noodles to the pot with the vegetables and toss to warm through, about 1 minute; then remove from heat and set aside.
9. 9. Slice the poached tofu into pieces and divide between bowls; spoon the scallion-ginger sauce over the tofu and noodles, and finish with a final drizzle of the sauce.
10. 10. Serve immediately, dividing the mix between bowls and enjoying the balanced flavors and textures as is.