BABY BOK CHOY WITH MUSHROOMS AND TOFU
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!
Provided by Sharon123
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 large skillet over medium heat until hot.
- Add 2 tbls. oil and swirl to coat pan.
- 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 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.
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Hassania Maskawy
[email protected]This dish is perfect for a packed lunch.
Luki Da Best
[email protected]This recipe is a great way to use up leftover rice.
alikaan salan
[email protected]I love the addition of the toasted sesame seeds. They add a nice crunch and nutty flavor to the dish.
Muhammad Kamran Khattak
[email protected]The sauce in this recipe is amazing. It's the perfect balance of sweet, sour, and savory.
Ghulam Mustfa
[email protected]This dish is a great way to show off the beauty of fresh vegetables.
Nihilistic Nerd
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the flavors are amazing.
Adeel Butt
[email protected]This recipe is perfect for a beginner cook. It's easy to follow and the results are delicious.
Chidubem Joel
[email protected]I've made this recipe several times now, and it's always a hit. It's a great go-to recipe for a quick and easy weeknight meal.
Alayu Mekonen
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crispy tofu and the sweet and savory sauce.
Indralama lama
[email protected]I made this recipe for a party, and it was a huge success. Everyone loved the combination of flavors and textures.
Chondro King
[email protected]This dish is a great source of protein and vegetables, and it's also very low in calories. It's a perfect meal for a healthy lunch or dinner.
Adil umram
[email protected]I'm always looking for new ways to cook tofu, and this recipe did not disappoint. The tofu was crispy on the outside and tender on the inside, and it was packed with flavor.
Waleedshah Mother
[email protected]This recipe is a great way to use up leftover baby bok choy and mushrooms. I also added some broccoli and carrots, and it was delicious.
Adams Annie
[email protected]I followed the recipe exactly, and it turned out perfectly. I especially liked the addition of the ginger and garlic, which really gave the dish a boost of flavor.
Lateef Omolola
[email protected]This dish was so easy to make, and it was ready in no time. I loved the vibrant colors of the vegetables and the savory sauce.
kami malik
[email protected]I'm not a huge fan of tofu, but this recipe changed my mind. The tofu was so crispy and flavorful, and it paired perfectly with the baby bok choy and mushrooms.
Tahira Firdos
[email protected]This recipe was a hit! The baby bok choy was tender and flavorful, the mushrooms were earthy and meaty, and the tofu was perfectly crispy. I will definitely be making this again.