spicy malaysian-style stir-fried noodles.

how good does that sound?! and let me tell you, it's an amazing and easy dish. Here's the recipe:

1 (14 oz.) package water-packed extra-firm tofu, drained
1 (1 lbs.) package fresh Chinese lo mein egg noodles
2 tbls. dark sesame oil
4 garlic cloves, minced
1/2 tsp. salt
4 heads baby bok choy, trimmed and cut crosswise into 2 inch thick strips
1 tbls. sugar
3 tbls. chile paste with garlic (such as sambal oelek)
2 tbls. fresh lime juice
2 tbls. sweet bean sauce
2 tbls. soy sauce (low-sodium if you prefer)

1. Line a plate with a triple layer of paper towels; top with togu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2 inch cubes.
2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cut cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately. Yum! Makes 6 servings (359 calories per serving)