Tofu With Baby Bok Choy And Rice Noodles Recipe

Ingredients

1 package (8 ounces) thin rice noodles

1 package (14 ounces) firm tofu, drained

1/3 cup unseasoned rice-wine vinegar

2 teaspoons minced peeled fresh ginger (from a 2-inch piece)

2 tablespoons chopped scallions, plus more, sliced, for serving

6 heads baby bok choy (6 ounces), thinly sliced lengthwise

Coarse salt

1/2 cup low-sodium soy sauce

2 tablespoons honey

1/4 cup chunky or smooth peanut butter

Chopped peanuts and thinly sliced Thai chiles, for serving

Preparation

Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.

Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.

Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.