Warm Bok Choy Noodle Bowls with Ginger Tofu Crisps

Warm Bok Choy Noodle Bowls with Ginger Tofu Crisps 🍜🌿 This is a fresh, warm noodle bowl built for weeknights: glossy rice noodles, tender-crisp bok choy, bean sprouts, scallions and crunchy golden tofu, all tied together with a ginger-soy lime dressing. The tofu stays crisp on top while the noodles soak up the bright savoury sauce. Yield: 4 servings Time: about 35 minutes Ingredients 🛒 - 250 g dried rice noodles or thin wheat noodles - 400 g firm tofu, drained and pressed for 10-15 minutes - 2 tablespoons cornflour or potato starch - 3 tablespoons neutral oil, divided - 450 g bok choy, halved or roughly chopped - 150 g bean sprouts - 4 scallions, thinly sliced - 2 garlic cloves, finely grated or minced - 1 tablespoon finely grated fresh ginger - 3 tablespoons soy sauce - 1 tablespoon lime juice, plus wedges to serve - 1 tablespoon toasted sesame oil - 1 teaspoon maple syrup or honey - 1-2 teaspoons chilli crisp or chilli flakes, optional - 2 tablespoons toasted sesame seeds - A small handful of coriander or basil leaves, optional - Fine sea salt and black pepper - 3-5 tablespoons hot noodle water, as needed Method 👩‍🍳 1. Cook or soak the noodles according to the packet instructions until just tender. Reserve a small mug of hot noodle water, then drain. Rinse briefly if the noodles are very starchy, but keep them slightly warm. 2. Cut the pressed tofu into bite-size cubes. Pat dry, then toss with cornflour, a pinch of salt and a little black pepper. 3. Heat 2 tablespoons neutral oil in a wide non-stick pan over medium-high heat. Add the tofu in one layer and cook for 7-9 minutes, turning every couple of minutes, until golden and crisp on several sides. Transfer to a plate and keep uncovered so it stays crunchy. 4. In a small bowl, whisk soy sauce, lime juice, toasted sesame oil, maple syrup or honey, chilli if using, and 3 tablespoons hot noodle water. Taste: it should be savoury, bright and lightly glossy. 5. Add the remaining 1 tablespoon oil to the pan. Add the bok choy cut-side down where possible and cook for 2 minutes until lightly charred. Add garlic and ginger, then stir-fry for 1 minute until fragrant. 6. Add the noodles, bean sprouts and half the scallions. Pour over the dressing and toss for 1-2 minutes, adding another splash of noodle water if needed, until the noodles are glossy and the greens are still vivid. 7. Divide between bowls. Top with crisp tofu, sesame seeds, remaining scallions, herbs if using and extra lime wedges. Serving notes 🍽️ Serve straight away while the tofu is crisp and the bok choy is still bright. Add cucumber ribbons or shredded carrot if you want extra crunch. Storage tip 🧊 The noodle base keeps for 2 days in the fridge. Store tofu separately and re-crisp it in a dry pan or air fryer before serving. Save this recipe for a fresh, fast noodle bowl night. Tasteloom.club - easy recipes for everyday cravings.