Cook Share and Feast

Ingredients:

• 6 oz Buckwheat Soba Noodles
• 2 teaspoons soy sauce
• 1 teaspoon lemon juice
• ½ teaspoon chili paste (you can buy them in Chinese or Korean stores)
• 6 oz button mushrooms
• 1 small red bell pepper
• 1 medium carrot
• 5 oz tofu
• 1 bunch baby bok-choy
• 1 small onion
• 3 cloves garlic
• 1 tablespoon cooking oil
• Salt to taste
• Crushed red pepper (optional)

Method:

• Cook noodles according to package directions, drain and set aside.
• Mix soy sauce and lemon juice and set aside.
• Wash tofu in cold water and wrap in paper towels. Put a light weight on top of it and leave for about 10 minutes to drain.
• Cut tofu into about 1 inch (or a bit smaller) cubes
• Lightly spray a cookie sheet with oil and spread tofu in one layer and bake at 400F for about 20 minutes.
• In the mean time, thinly slice garlic, onion, carrot, bell pepper and mushrooms
• Wash bok-choy and cut the thick stems off the leaves.  Tear the leaves into small pieces.  Cut the stem into one inch pieces
• Heat oil in a skillet and add garlic, onion, carrot, mushroom, bell pepper and the bok-choy stem and stir fry for about 5 minutes.
• Add chili paste and bok-choy leaves and fry for another 1-2 minutes or until bok-choy leaves are wilted.
• Add cooked noodles and baked tofu to the skillet and add the soy-lemon mixture and mix well and cook for a minute on low flame.
• Add crushed pepper and mix well.
• Season with salt.

Serves 2 as a main dish