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Recipe
Baby Bok Choy With Mushrooms And Tofu Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 140 | 59% |
| Total Fat 15.77g | 20% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 920mg | 38% |
| Potassium 439mg | 13% |
| Total Carbs 13.68g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.18g | 3% |
| Protein 10.51g | 17% |
Ingredients Convert Measures
- 1 lb Hard tofu, liquid removed
- 2 Tbsp. Cornstarch
- 3 Tbsp. Vegetable oil
- 1/2 c. Vegetable broth
- 6 slc Fresh ginger root, sliced
- 8 x Baby bok choy, halved lengthwise
- 1/2 c. Vegetable broth
- 1/4 c. Oyster sauce
- 2 Tbsp. Soy sauce, low sodium
- 2 tsp Cornstarch
- 2 tsp Sugar
- 2 tsp Sesame oil
- 1/2 lb Medium size shiitake mushroom, stems removed
- 1 sm Green onion, diagonally sliced
Directions
- On paper towels, pat tofu dry on all sides. Cut tofu crosswise into 1/2-inch thick slices. On small plate, place cornstarch.
- Heat nonstick wok or possibly large skillet over medium heat till warm. Add in 2 Tbsp. oil and swirl to coat pan. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok. Fry till well browned on one side-about 5 min . Turn tofu slices and fry other sides till well borwned. Transfer tofu to center of large serving platter; cover with foil and keep hot.
- Add in broth and gingerroot to wok and heat to boiling. Add in bok choy; cover and cook till tender and most of broth evaporates-about 5 min.
- Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.
- With slotted spoon or possibly pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep hot. Throw away ginger slices and any remaining broth.
- Reheat wok over high heat till warm. Add in remaining 1 Tbsp. oil and the mushrooms. Stir-fry mushrooms till softened-about 3 min. Restir Sauce and pour over mushrooms; cook, stirring constantly, till thickened and bubbly. Transfer mushrooms from Sauce and place over tofu. Pour Sauce over all. Garnish with green onions, if you like.
