- Buckwheat Noodles
- White Stem of Bok Choy
- Black Peppercorn
- Sea Salt
Buckwheat Noodles - Boil for 4 minutes (remove from water and set aside)
Clean Bok Choy, Remove white stem from green leaves by chopping horizontally following with chopping the stems vertically to create thin slices. Sauté in evoo with black peppercorn and garlic.
Add sauteed stems to Buckwheat Noodles.
Cut firm tofu into cubes, saute both sides of tofu (5 mins per side if you want to yield a golden brown hue).
Place tofu with the noodles.
Boil 2 cups of water with mirepoix (celery, onion & carrots), add basil, black peppercorn and garlic (boil for 1-2 hrs).
Remove from heat and add the leaves from the bok choy and let it sit for a few minutes.
Place Broth, some veggies, and bok choy leaves into your bowl and add your sauteed tofu.
**Cut firm tofu into cubes, saute both sides of tofu (5 mins per side if you want to yield a golden brown hue)**