Hoisin-glazed bok choy with tofu and soba noodles from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

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Notes about this recipe

  • imaluckyducky on February 06, 2020

    A resounding 4.5 stars! I'm a die-hard tofu baker, but this recipe has made a valid case for quickly frying small cubes of tofu in a wok. Comes together very quickly, the longest part of the recipe was slicing the bok choy. The sauce as written is brilliant. I took off half a star just for personal preference -- for a recipe that is supposed to be focusing on the greens, once cooked the 2 baby bok choy was barely enough to make the dish have some oomph. I used all 6 baby bok choy in my package with great success. Tastes even better the next day, cold! The 4yo enjoyed it. Will be in the regular rotation.

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