Tofu With Shiitake Mushrooms And Baby Bok Choy

Recipe Ingredients

4		Baby bok choy - halved lengthwise
6 tablespoons	90ml	Rice vinegar
1/4 cup	59ml	Soy sauce
3 tablespoons	45ml	Sugar
3 tablespoons	45ml	Grated ginger root
4		Green onions - sliced thin
1		Extra-firm silken tofu - (12.3 oz)
6 tablespoons	90ml	Sesame oil - divided
1/2 lb	227g / 8oz	Small shiitake mushrooms - stemmed, and
		Cut into 3 to 4 slices each

Recipe Instructions

Clean the bok choy and remove any outer tough leaves. Steam until tender, 10 to 15 minutes.

Meanwhile, combine the rice vinegar, soy sauce, sugar, ginger, green onions and 2 tablespoons of sesame oil in a small bowl and set aside.

Slice tofu vertically into 1/2-inch thick slabs. Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons of sesame oil. Cook the tofu on both sides until golden crispy edges form, about 3 minutes a side. Be careful not to break the tofu and do not crowd the pan. Use a small spatula to turn the slices. If they start to stick in the pan, add a little more oil.

Heat a 12-inch wok or skillet over high heat. Add 2 tablespoons of sesame oil. Cook the mushrooms until tender and lightly browned, 2 to 3 minutes.

Place the tofu slices down the middle of a large rectangular platter. Arrange the bok choy along one side of the platter and place the mushrooms on the other. Pour some of the sauce over everything; pass the rest at the table.

This recipe yields 4 servings.

Each serving: 326 calories; 1,839 mg sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 11 grams protein; 1.72 grams fiber.

Source:
The Los Angeles Times, 05-22-2002

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