Tofu with Rice Noodles and Bok Choy

adapted from the best of Cooking Light everyday favorites


Rice Noodles
red pepper, julienned
bok choy, chopped
firm tofu, drained and cubed
garlic
red pepper flakes
honey
4 tbs soy sauce
4 tbs rice vinegar
2 tsp sesame oil
olive oil

Prepare rice noodles according to package directions.

Meanwhile, whisk together honey, red pepper flakes, soy sauce, rice vinegar and sesame oil (use about 1/4 oil to rice vinegar).

In a large pan, heat your olive oil over medium high heat. Sautee red pepper for two minutes; add bok choy and sauté for 1 minute; add tofu and garlic and sauté for 2 minutes. Add cooked noodles and sauce and heat through. Serve immediately.