Baby Bok Choy With Mushrooms & Tofu

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.