Sesame noodles with tofu and bok choy
Geography is on the menu in the Oakland Unified School District, where the ingredients for Thursday's lunches come exclusively from California. Tofu from Berkeley, noodles from Los Angeles and bok choy from Bakersfield star in this Asian-inspired dish.
Adapted from Cooking with California Food in K-12 Schools
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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
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
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.