Pan – Seared Tofu over Black Rice Noodles

Tonight’s dinner was a meal from   Pan-Seared Tofu over Black Rice Noodles was an easy meal to make with minimal preparation.  It’s all done on the stove top,  no oven required.  The final result was very flavorful and definitely something I would make again, and a meal I would recommend.



Vegetable Oil


Baby bok choy

Fresh Cilantro

Fresh Ginger


Black Rice Noodles



Soy Sauce

Brown Sugar

Corn Starch


  1. PREPARE THE TOFU AND VEGGIES…Drain and dry the tofu as much as possible by patting it  and letting it sit on paper towels.  Split the bok choy in half and cut the V-shaped cores out.  Break apart the leaves and rinse clean.  Rinse and dry the cilantro.  Peel and mince the ginger and shallot.
  2. BATH TIME FOR THE NOODLES…In a large pot,  bring 6 cups of water and 2 tablespoons of salt to a boil.  Once boiling,  add noodles and cook uncovered for 6 minutes.  Cook,  checking every minute until noodles are tender.  Once done,  strain into a colander and run quickly under cool water.  Return to the pot and toss with 1/2 teaspoon of oil to prevent sticking.  Cover and set aside.
  3.  GET YOUR PAN READY…Divide the brick of tofu into 4 blocks,  and then halve each piece to end up with 8 small squares.  Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.  Bunch the bok choy leaves together and roughly chop them into medium bite-sized pieces.
  4.  SEAR THE TOFU AND VEGGIES…Carefully add the tofu using a spoon or spatula; the oil will snap a little bit while it cooks off excess water.  Cook covered for 4 to 6 minutes,  until the bottoms have browned.  If the tofu sticks,  give it a little more time before flipping.  When tofu is ready,  flip to other side and add ginger,  shallots,  and bok choy to the pan and cover.  Cook until the bok choy is bright green,  about 4-6 minutes.
  5.  GET A  LITTLE SAUCY…In a medium bowl,  mix together the sambal,  soy sauce,  brown sugar, 1/2 cup water,  and cornstarch until smooth.  Add the sauce to the skillet with the tofu and cook until the sauce just starts to thicken,  about 5 minutes.  Add the cashews.  When it’s ready,  the sauce should just coat the back of a spoon.  Bunch up your cilantro and roughly chop it into small pieces.  Rinse,  trim,  and slice the scallions
  6.  WOK THE WOK…Put half the noodles into a bowl.  Sprinkle with some cilantro,  scallions,  and half of the tofu and bok choy.  Top with the sauce and serve hot.                                                                                                                                                                                     This was one of those meals that tasted good the moment I took a bite.  There was no need to take a moment to decide,  “Do I like this?”.   I loved it and so did Mark.  I paired tonight’s meal with a nice Pinot Noir.  But then I drink red wine with almost everything.                                                                                                                                                 Give  Pan-Seared Tofu over Black Rice Noodles a try.  I think you’ll like it.                                                                                                                                                                                                                                                                                                                                   Mindfully,   Scott

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