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Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Low carb crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

This peanut sauce recipe has been adapted over 30 years from the traditional Szechuan Cold Noodle recipe found in many Chinese restaurants. I made it constantly in my 20’s, when I was broke and would buy 3-pound bags of pasta. I switched to the traditional Asian noodles when I had more money later.

The peanut sauce is delicious, but unlike the Asian version, I add no sugar. This sauce can obviously be used on noodles, but it is fantastic to use in this dish or others that are low carb. I made this for dinner Friday, and had lots of sauce left and will make it again Monday with the addition of Shirataki noodles. If you don’t want crispy tofu, it is also good baked or even cubed and heated with the bok choy. If you aren’t into tofu, substitute chicken.

Trust me on this—the peanut sauce is so good you could add it to dirty socks and they’d taste delicious!

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Serves 2

1 pound extra firm tofu, dried and crumbled

1 pound baby bok choy, cleaned with stems and leaves separated and both roughly chopped

1 bag Shirataki noodles, rinsed and drained

4 tablespoons peanut or avocado oil

 5 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black and/or white sesame seeds

1 bunch scallions, chopped

2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

3 tablespoons soy or tamari sauce

1 teaspoon sesame oil

Hot pepper flakes to taste


Turn broiler on and place rack 6” from heat. Line a baking tray with parchment paper. Mix  2 tablespoons of peanut oil into tofu. Add salt, pepper and some hot pepper flakes. Broil for 20-25 minutes, turning once, until light brown.

Make sauce: on medium low heat, add 1 tablespoon peanut oil and add garlic, ginger, sesame seeds, hot pepper and cook a couple minutes. Add peanut butter, tamari, San-J® All Purpose Szechuan Hot and Spicy Sauce and mix. Add water until desired consistency. Turn off heat and add sesame oil. Taste and adjust to taste.

Heat pan with 1 tablespoon peanut oil on high and add bok choy stems. Cook for about 5 minutes and add leaves. cook 2 minutes and add a bit of peanut sauce. Stir. Add Shirataki noodles and stir until hot.

Put noodles and bok choy into a bowl, add crispy tofu and top with sauce. Bring extra sauce to table.

Low Carb “Wanton” Pork Loaf and Baby Bok Choy

Wanton Pork Loaf and Bok Choy

I created this recipe based on the filling for Chinese wantons with pork and shrimp. Before going low carb, I’d make a big pot of soup with them and a bunch of veggies. Then, I went low carb and made the filling without the wrapper, just tossing the meat into the soup—I’ll make and post it later, when it gets cold.

So, if you like pork dumplings, you’ll like this meatloaf.

I don’t add shrimp to my recipe, because my husband is allergic to it. Add it or not—pork only is delicious.

I add half a package of gelatin to all meatloaves, because it improves the texture and helps it retain moisture. (Works for meatballs, too!) I discovered this from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook’s Illustrated.

I just spent the weekend in upstate New York and had the most delicious boy choy ever at Blue Mountain Bistro. They grill theirs and I don’t have a grill in NYC, so I sautéed mine. They were kind enough to share the ingredients and this is it, with the addition of sautéed mushrooms. I use Loriva pure roasted peanut oil

Loriva sesami oil

when I cook Chinese dishes because it smells and tastes so good in them. The dish turned out great and so full of flavor that I will make it again and it would work well to jazz up a plainer meat, like roasted chicken. Equally as good would be to add some chicken, pork or tofu and make it a one dish meal.

The pork loaf is high in umami taste with pork and Tamari and the bok choy has Tamari and mushrooms to give it that extra taste and help you forget you aren’t eating lots of carbs and fat!

Low Carb “Wonton” Pork loaf

Serves 4

1 ½ pounds ground pork or ¾ pound ground shrimp and ¾ pound ground pork

½ bunch scallions, sliced fine

1/4 cup milk

1 egg

2 tablespoons low sodium Tamari

1 tablespoons sesame oil

Black pepper

1 tablespoon Korean red pepper (less if using a spicier red pepper)

½ bunch parsley, stems removed and chopped

½ package gelatin

½ -inch ginger, chopped fine or grated

2 cloves garlic chopped fine or grated

Good handful baby spinach, coarsely chopped

Preheat oven to 350. Put gelatin, milk and egg in a bowl and stir in gelatin, then add rest of the wet ingredients. Gelatin will soften. Add remaining ingredients. Bake 45 minutes. I cook half two nights in a row for my husband and I so both nights the meatloaf tastes great.

Baby Bok Choy with Oyster Mushrooms

Serves 2

1-pound baby bok choy, ends removed and rinsed well; separate stems and leaves

½ pound Oyster or other mushrooms, remove stem and chop coarsely

1 large clove garlic, chopped fine

½ piece ginger, chopped fine

1 tablespoon low sodium Tamari

½ tablespoon sesame oil

Black pepper

2 tablespoons sesame seeds, toasted at 350 in the oven for about 5 minutes or until they get lightly brown

Good quality peanut oil like Loriva or Extra virgin olive oil

Heat cast iron pan on high; coat bottom with peanut or olive oil. When hot, add mushrooms and cook, stirring occasionally, 5 minutes until water is released and they begin to brown. Add bok choy stems and cook, 3 minutes. Lower heat to medium low and add ginger and garlic and cook a couple minutes, until softened. Add leaves and cook until wilted. Add soy sauce and black pepper, stirring to coat. Turn off heat and add sesame oil and seeds.

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Copyright © 2021 Norma Lehmeier Hartie