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!!

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.

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.

Ingredients

firm tofu, cornstarch, vegetable oil, vegetable broth, fresh gingerroot, baby bok choy, fresh shiitake mushrooms, green onion, fish sauce, low sodium soy sauce, sugar, oriental sesame oil