make it tonight

Bok choy and tofu noodle bowl

SERVES 4 I 40 MINUTES

1 pkg. (7 oz.) fresh udon or other Asian noodles

2 tbsp. reduced-sodium soy sauce

1 tbsp. toasted sesame oil

1 cup vegetable broth

lpkg. (14 oz.) firm tofu

2 tbsp. vegetable oil, divided

1 tbsp. each minced fresh ginger and garlic :

4 baby bok choy (about lib.), leaves separated

4 green onions, trimmed and sliced

1. Cook noodles as package directs. Drain and divide among4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.

2. Cut tofu lengthwise into 3 pieces. Cut crosswise into V2-in. sticks and blot dry. Heat 1 tbsp. vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.

3. Add remaining 1 tbsp. vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions.

PER SERVING 346 CAL., 40% (138 CAL.) FROM FAT; 16 G PROTEIN; 16 G FAT (l.S G SAT.); 35 G CARBO (3.6 G FIBER); 703 MG SODIUM; O MG CHOL.

3 more ways

chop bok choy into bite-size pieces. Dress with vegetable oil, soy sauce, seasoned rice vinegar, red chile flakes, and sliced green onion.

toss halved bok choy in olive oil. Grill until softened. Drizzle with spicy peanut sauce and sprinkle with roasted peanuts.

stir blanched, chopped bok choy into a white sauce made with sautéed onions and gruyère. Top with bread crumbs and bake.

CHOOSING

Go with regular bok choy for soups and baby bok choy for stir-fries and salads. Either kind works for the grill.

KEEPING

Refrigerate it unwashed in an open plastic bag (so air can circulate) in the vegetable drawer for 3 to 4 days - it wilts quickly.

COOKING

Trinisthe base or pull the !cuesiSB the stalk Discard the too; stem and any blemishe or tough leaves.