An easy to make, and easy to present main course dinner idea. Most kids love noodles and more than you think, kids will try tofu, if it’s delicious. Try this well-balanced meal of complex carbohydrates, protein and vegetables to keep your young ones strong and vital.
Makes 3-3 servings
Camelina or Avocado oil
3-4 thin slices fresh ginger, finely minced
1 red onion, thin half-moon slices
organic soy sauce
6-7 button or cremini mushrooms, brushed free of dirt, thinly sliced
1 carrot, fine matchstick pieces
1 small bunch bok choy, rinsed well, thinly sliced on the diagonal
2-3 slices packaged baked tofu, cubed
2 teaspoons brown rice syrup
Place a small amount of oil, ginger and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a dash of soy sauce and sauté for 1-2 minutes. Stir in mushrooms and sauté until mushrooms release their juices, about 2 minutes. Stir in carrots, bok choy and a light seasoning of soy sauce. Stir in baked tofu and rice syrup and season with soy sauce to taste. Sauté until bok choy is wilted and crisp-tender.
While the vegetables are sautéing, bring a pot of water to a boil and cook the udon al dente, about 12 minutes. Drain and rinse well.
Stir cooked noodles into sautéed tofu and vegetables, stir in lemon juice and transfer to a serving platter. Sprinkle with parsley and serve immediately.
Cook’s Tip: Vary the vegetables to your family’s taste. You can leave out the tofu if necessary, but you lose the protein punch.