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Ontario Bok Choy And Wild Leeks With Tofu

Posted: Friday, April 27th, 2012
Serves 4-6


¼ cup soy sauce

2 tbsp balsamic vinegar

2 tbsp honey

2 tbsp oriental sesame oil

2 tsp cornstarch

8 wild leeks, chopped

2 large garlic cloves, minced

1 tbsp minced peeled fresh ginger

1lb baby bok choy, ¼-inch trimmed from bottom, leaves thickly sliced

1 12-ounce package extra-firm tofu, cut into ½-inch pieces, drained well on paper towels

1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

Preparation: Whisk soy sauce, vinegar, honey, 1 tbsp oil and cornstarch in small bowl to blend. Heat remaining 1 tbsp oil in heavy large pot over medium-high heat. Add leeks, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Adapted from Bon Appétit, 2000.

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