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Korean Orange Tofu with Bok Choy and Udon Noodles

Tofu marinated in orange juice, sesame oil, Tamari and honey served on top of Udon noodles with carrot, bok choy, garlic, green onion and ginger.
Difficulty: Medium
Time: 30-35 minutes
This dish is Vegetarian
Calories: 784 Fat: 25g Carbs: 117g Protein: 31g

ABOUT THE DISH

Tofu, or bean curd, is an extremely versatile protein source made from soy beans. Its flavor is very subtle which allows it to be seasoned and made into both savory and sweet dishes.

In addition to being high in protein it is also high in iron, making it a great alternate protein source for vegetarians.

Ingredients
Tofu
Udon noodles
Orange
Ginger
Tofu marinade
Carrot
Green onion
Bok choy
Garlic
Sesame oil

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Sauté “To jump”. To fry in a small amount of fat at high heat.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Oven-safe saute pan

Medium pot

Large saute pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat the oven to 350ºF. Rinse and dry all produce. Peel ginger then grate (see instruction card.) Remove root from the green onions then bias slice. Peel carrot, then julienne. Remove the bottom inch of the bok choy then roughly chop. Zest orange, cut in half, then juice. Mince garlic. Remove tofu from the package, pat dry and slice into 2 portions. Bring 6 cups of salted water to a boil in a medium pot.

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Step 2: SEAR & MARINATE THE TOFU

Pat the tofu dry one last time. In a small oven-safe sauté pan over medium heat add 1Tbsp. of oil. When hot add the tofu to the pan and sear on both sides 3-4 minutes until a golden crust has formed. Remove from heat, drain of excess oil and coat with half of the tofu marinade the orange juice and then place in the oven for about 15 minutes or until other components are ready to plate. Flip the tofu occasionally to cover in marinade during cooking time.

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Step 3: COOK THE NOODLES

Add the udon noodles to the boiling water and cook for 8-10 minutes. Drain well and drizzle with the sesame oil to prevent sticking.

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Step 4: SAUTE THE VEGETABLES

In a large sauté pan over medium heat, add 1 Tbsp. of oil. When hot, add the carrot and bok choy. Sauté for 2-3 minutes until bok choy is just starting to wilt. Add the garlic and ginger and sauté for an additional minute.

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Step 5: FINISH THE NOODLES

After the udon noodles are drained and dressed with sesame oil, add them with the green onions and orange zest to the sauteed vegetables. Toss to combine and warm through. Reduce heat to low, if needed, to keep warm until the tofu is done.

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Step 6: PLATE YOUR DISH

Divide the udon and vegetable mixture between two bowls. Slice, dice or leave the tofu whole, add on top of noodles and drizzle with the remaining tofu marinade. Enjoy!