Shirataki Noodles with Tofu & Veggies

1. Cut white and light green scallion parts into 2-inch pieces. Thinly slice dark green scallion tops and set aside for garnish. Slice white bok choy parts crosswise 1/4-inch thick; leave leafy green bok choy parts whole.

2. Combine soy sauce, sambal oelek, hoisin, sesame oil, vinegar, honey and salt in a small bowl; whisk to mix well.

3. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium-high heat. Add tofu; cook, stirring occasionally, until golden brown, about 6 minutes. Transfer to a plate. Do not wipe the pan clean.

4. Add the remaining 1 tablespoon canola oil, ginger, garlic and the white bok choy slices and white and light green scallion pieces to the pan. Cook over medium-high heat, stirring occasionally, until lightly browned and softened, about 4 minutes. Add noodles, coleslaw mix and the green bok choy parts, the tofu and the soy sauce mixture; cook, stirring often, until the bok choy leaves are wilted, the noodles are coated and the sauce is slightly absorbed, about 2 minutes. Garnish with the reserved sliced scallions.

Tip

Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to this dish. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.