Vegetarian Marinated Tofu with Bok Choi and Noodles Recipe

The combination of tofu, bok choi and noodles is a simple, light and delicious meal.  Pick your favourite type of noodles whether it be rice, soba or udon noodles…your soon-to-be-made meal is for you to decide. Not enough? Just double the ingredients and call over your friends and family.

Ingredients

• 4 ounces firm tofu
• 1 garlic clove, crushed
• 1 tbsp soy sauce
• 1 red chili pepper, seeds and membranes removed, sliced
• 1 tbsp chopped fresh cilantro
• 1 tsp sesame oil
• 2 cups noodles
• 2 bok choi, quartered lengthwise
• 3 scallions, sliced

1. Place tofu on a plate with paper towels. Place a paper towel sheet on top of the tofu and using the palm of your hands, gently press down to remove excess moisture. Cut tofu into cubes and place into a large mixing bowl.
2. Toss in garlic, soy sauce, chili, cilantro and ½ of the sesame seed oil. Mix together thoroughly and cover with plastic wrap or a lid. Set aside to allow tofu to marinate for at least 30 minutes. 
3. Meanwhile, cook noodles according to package directions. Once tender, rinse and drain and place back into a pot over low heat.
4. In a non-stick skillet, heat the remaining sesame seed oil over medium-high heat. Remove tofu from marinade mixture, reserving the marinade, and stir-fry in the skillet for 2 minutes. Add in bok choi and sauté until tender, which shouldn’t take more than 4 minutes. Pour in the reserved marinade and cook until heated through.
5. Divide noodles onto plates and coat with tofu and bok choi. Serve immediately.

Serves 1-2

Olive, Bell Pepper and Cherry Tomato Shell Pasta

Stored in the fridge in a sealed container it will keep for up to 1 day.

Ingredients

• 2 cups shell shaped pasta
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, crushed
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 16 cherry tomatoes, thinly sliced
• 1 tbsp chopped oregano
• ½ cup dry white wine
• 2 tbsp black olives, pitted and quartered, optional
• 2¾ ounces arugula
• Salt and pepper, to taste
• Fresh oregano sprigs to garnish

1. Fill a saucepan with water, sprinkle in salt and add noodles. Bring water to a boil and cook noodles until al dente. Once cooked, transfer into a colander, rinse and drain well. Set aside.  
2. While noodles are cooking, add oil and butter into a pan over medium-high heat. Once butter has melted, add in garlic and sauté for 30 seconds. Stir in green and yellow pepper and cook for 4 minutes. Add in tomatoes, oregano, wine and olives, if using, and mix well. Season well with salt and pepper and add in arugula.
3. Once arugula has wilted, place pasta onto a plate and using a large spoon, pour sauce over noodles and garnish with oregano sprigs. Serve.

Serves 4