- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oriental sesame oil
- 2 teaspoons cornstarch
- 8 green onions, chopped
- 2 large garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 2 heads bok choy, bottom third discarded, leaves thickly sliced
- 1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
- 1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked
- Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.