Udon Noodles with Spicy Tofu & Veggies

Ingredients

1 pkg Udon noodles

2 cups bok choy, cleaned & separated

3 carrots, thinly sliced

1 medium sized daikon radish, thinly sliced

1 pkg firm tofu, rinsed, drained, & diced

Sauce:

3 Tbs soy sauce

2 Tbs Sriracha sauce

2 Tbs rice vinegar

1 Tbs maple syrup

2 tsp sesame oil

Directions

1. Bring a large pot of water to a boil

2. Meanwhile, saute tofu in nonstick pan or highly seasoned cast iron pan on medium low until golden, about 5-8 minutes

3. Mix sauce ingredients together and stir half of the mixture into the cooked tofu, saute 2-3 mins

4. Add bok choy, carrots, and daikon radish to boiling water for 1 min, scoop out and add to tofu pan

5. Add udon noodles to the boiling water and cook according to package directions, about 8 mins

6. Continue to saute the veggies and tofu on low until the noodles are done

7. Add cooked noodles to saute pan and remaining sauce, saute for 2 mins

I was craving spicy tofu and I wanted to use my bok choy from the farmer's market, so I came up with this recipe. I used the same spicy sauce recipe from the Vegetarian Times article. I don't think I could ever tire of that recipe and it's perfect because I always have those ingredients on hand. My dish was not too spicy, so feel free to add more sriracha sauce. I usually leave the bottle on the table because I know Eric prefers his more spicy.