![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
This is my daughters favorite recipe. She actually took this recipe when she moved out and has made it for her friends. It has become one of her most requested recipes!
| Vegetarian Times Magazine |
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| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- Sesame Dipping Sauce
- 1/4 cup low sodium soy sauce
- 2 Tbs lime juice
- 2 Tbs minced fresh ginger
- 2 Tbs rice vinegar
- 4 cloves garlic
- 1 Tbs honey
- 1 Tbs hot chile sauce such as sambal oelek (make sure your sauce is gluten free if needed)
- 1 Tbs toasted sesame oil
- Noodles and Vegetables
- 4 baby bok choy quartered lengthwise
- 4 large carrots peeled, thinly sliced on sharp diagonal
- 8 oz snow peas trimmed
- 1 14 oz package firm tofu drained, patted dry and cut into 1/2 in. peices
- 8 oz thin rice noodles
- 3 green onions thinly sliced
- 1 1/2 tsp toasted sesame seeds
Ingredients
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Instructions
- To make sauce: Blend all ingredients in a blender until smooth. Set aside.
- To make noodles and vegetables: Set steamer rack in large skillet, and add water to bottom of skillet. Bring water to boil over high heat. Arrange bok choy on rack, reduce heat to medium low, cover and steam bok choy 1 minute. Add carrots, snow peas and tofu to rack, and steam 2 minutes more.
- Meanwhile, bring large pot of water to boil. Cook rice noodles in boiling water 3 minutes (or as directed on package) Remove noodles from cooking water with fork or tongs (this helps prevent them from sticking together), and divide among 6 bowls. Divide vegetables and tofu among bowls, arranging around noodles. Sprinkle with green onions and sesame seeds. Divide sesame sauce among bowls and serve with noodles. Dip vegetables, tofu and noodles into sauce while eating.
- Notes:
- I like to use different vegetables like broccoli, cauliflower, and zucchini. Or chose your favorite veggies. I also steam them separately so I get each one to the consistency I like.
- My daughter and I also like to fry the tofu in olive oil or sesame oil. We like the texture better.
- I double the sauce as we like a lot of sauce!
- Don't be afraid to adjust to your liking.