When you don’t get enough iron in your diet, you may end up feeling perpetually sluggish—and an extra Americano is only a temporary fix. The tofu in this dish provides 30% of your daily value of iron, which helps transport oxygen throughout the body, leaving you more energized. Plus, the vitamin C in bok choy helps you absorb the mineral better for the maximum benefit.
Ingreadient
- 4 oz. udon noodles
- 2 Tbsp. low-sodium soy sauce
- 1 tsp. brown sugar
- 1 tsp. cornstarch
- Black pepper
- 1 14-oz package firm tofu, drained
- 2 Tbsp. canola oil
- 2 cloves garlic, finely chopped
- 1 1-inch piece fresh ginger, peeled and cut into matchsticks
- 4 scallions, thinly sliced
- 1 small red chile, thinly sliced
- 2 bunches baby bok choy, leaves separated and halved lengthwise
- 2 c. baby spinach
Direction
- Cook udon noodles per package directions. In a small bowl, combine 1⁄4 cup water, soy sauce, brown sugar, cornstarch, and 1⁄2 tsp pepper until smooth.
- Blot tofu dry with paper towels. Cut into 3⁄4-in. pieces. Heat a large skillet on medium-high. Add 1 Tbsp oil, then tofu, and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to a plate; wipe out skillet.
- Add remaining Tbsp oil, then garlic, ginger, and half the scallions and chile and cook 1 minute. Add bok choy and cook, tossing, 2 minutes.
- Fold in tofu, then soy sauce mixture. Simmer until thickened, about 1 minute; toss with spinach. Spoon over cooked udon noodles and top with remaining scallions and chile.
