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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.
102

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 whole chinese tofu
firm,drained
*
2 tablespoons sugar
2 teaspoons cornstarch
cornstarch
2 tablespoons soy sauce, sodium reduced
¼ cup fish sauce
*
½ cup vegetable stock
*
16 each mushrooms, chinese
soaked in boiling water until soft, drained, and stems removed
*
8 each bok choy
baby bok choy,and any discolored outer leaves discarded
*
1 inch ginger root
slices peeled fresh
*
½ cup vegetable stock
*
3 tablespoons vegetable oil
2 tablespoons cornstarch
cornstarch
2 tablespoons oriental sesame sauce
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 13268% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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