Baby Bok Choy With Mushrooms and Tofu
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.
soy sauce, sodium reduced
soaked in boiling water until soft, drained, and stems removed
baby bok choy,and any discolored outer leaves discarded
slices peeled fresh
oriental sesame sauce
On paper towels, pat tofu dry on all sides.
Cut tofu crosswise into ½ inch thick slices.
On small plate, place cornstarch.
Heat nonstick wok or large skillet over medium heat until hot.
Add 2 tbls. oil and swirl to coat pan.
6 One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
Fry until well browned on one side--about 5 minutes.
Turn tofu slices and fry other sides until well browned.
Transfer tofu to center of large serving platter; cover with foil and keep warm.
Add broth and gingerroot to wok and heat to boiling.
Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
Meanwhile, prepare Sauce (see below).
With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
Discard ginger slices and any remaining broth.
Reheat wok over high heat until hot.
Add remaining 1 tbls. oil and the mushrooms.
Stir-fry mushrooms until softened-about 5 minutes.
Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
Transfer mushrooms from Sauce and place over tofu.
Pour Sauce over all.
Garnish with green onion, if desired.
Sauce: In a small bowl, combine ½ cup vegetable broth, ¼ cup fish sauce, 2 tbls. soy sauce, 2 tsp. cornstarch, 2 tsp. sugar, and 2 tsp. Oriental sesame oil.