Shirataki Noodles with Tofu & Veggies

Ingredients

• 4 scallions, trimmed
• 2 heads baby bok choy, trimmed
• 2 tablespoons lower-sodium soy sauce
• 1 - 2 tablespoons sambal oelek (see Tip)
• 1 tablespoon hoisin sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 2 tablespoons canola oil or other neutral oil, divided
• 1 (16-ounce) package firm tofu, patted dry and cubed (1-inch)
• 1 (2-inch) piece fresh ginger, cut into thin matchsticks
• 3 cloves garlic, minced
• 2 (7 ounce) packages shirataki noodles, rinsed
• 1 (8 ounce) package shredded coleslaw mix

Instructions

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.