Baby Bok Choy With Mushrooms & Tofu
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
chinese tofu
firm,drained |
* |
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
cornstarch
cornstarch |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 59 | ml |
fish sauce
|
*
|
| 118 | ml |
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 |
*
|
| 118 | ml |
vegetable stock
|
*
|
| 45 | ml |
vegetable oil
|
|
| 3E+1 | ml |
cornstarch
cornstarch |
|
| 3E+1 | ml |
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.
