Ingredients

• 14 ounces firm tofu, preferably water-packed
• 2 teaspoons canola oil
• 2 tablespoon grated fresh ginger
• 6 cloves garlic, minced
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
• 1 tablespoon brown sugar
• 4 cups vegetable broth, or reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons chile-garlic sauce, or to taste
• 4 cups thinly sliced tender bok choy greens
• 8 ounces fresh Chinese-style (lo mein) noodles
• 1/2 cup chopped fresh cilantro

---

Cooking Directions

Step 1

Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.

Step 2

Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro.