1 pound fresh Chinese noodles or spaghetti or linguine

14 ounces extra-firm tofu, cut into I-inch pieces

¼ cup packed dark brown sugar

¼ cup molasses

¼ cup soy sauce

4 large shallots (2 minced, 2 sliced thin)

3 garlic cloves, minced

2 teaspoons sambal oelek

¼ teaspoon table salt

⅛ teaspoon pepper

2 tablespoons cornstarch

5 tablespoons vegetable oil, divided

1 pound bok choy, stalks and greens separated and

sliced ½ inch thick

4 scallions, sliced thin on bias

Lime wedges

1. Bring 4 quarts water to boil in large pot. Add noodles

   and cook, stirring often, until tender. Drain noodles.

   While the noodles cook, spread tofu over paper towel—

   lined baking sheet and let drain for 20 minutes.

2. Whisk sugar, molasses, and soy sauce together in

   bowl. In separate bowl, combine minced shallots, garlic,

   and sambal oelek.

3. Gently pat tofu dry with paper towels, sprinkle with

   salt and pepper, then toss with cornstarch in bowl. Heat 3

   tablespoons oil in 12-inch nonstick skillet over medium

   heat until just smoking. Add tofu and cook, turning as

   needed, until crisp and browned on all sides, 8 to 10

   minutes; transfer to paper towel—lined plate to drain.

4. Heat 1 tablespoon oil in now-empty skillet over

   medium heat until shimmering. Add sliced shallots and

   cook, stirring constantly, until golden, about 5 minutes;

   transfer to second paper towel—lined plate.

5. Add remaining 1 tablespoon oil to now-empty

   skillet and heat until shimmering. Add bok choy stalks

   and cook, stirring constantly, until crisp-tender, about

   3 minutes. Push vegetables to one side of skillet. Add

   garlic mixture to clearing and cook, mashing mixture

   into skillet, until fragrant, about 30 seconds. Stir garlic

   mixture into vegetables.

6. Stir in noodles, crisped tofu, bok choy leaves, and

scallions. Whisk sauce to recombine, add to skillet and

cook, stirring constantly, until sauce is thickened, 1 to

2 minutes. Sprinkle with shallots and serve with lime

wedges.