Udon Noodles with Bok Choy and Tofu

Adapted from Epicurious.com as printed in Bon Appétit, July 2000 Aviva Goldfarb, Chevy Chase, MD

(Makes 4 to 6 servings)
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1-2 teaspoon hot pepper flakes (optional)
2 heads bok choy, leaves thickly sliced and bottom third diced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles
handful of chopped cilantro for garnish

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, ginger and red pepper flakes 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 and garnish with cilantro.