Name: Asian Bok Choy and Mushrooms with Tofu
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Ingredients: 1 12-ounce box extra firm tofu; 4 tablespoons sesame oil (divided); ½ cup pareve chicken broth; 2 teaspoons honey; 2 tablespoons soy sauce; 2 teaspoons corn starch; 1 teaspoon fresh minced ginger (or a block of Dorot); 1 large bunch bok choy (diced); 1 8-ounce package fresh mushrooms

Asian Bok Choy and Mushrooms with Tofu

I received a bounty of bok choy in my CSA box, and adapted this recipe as a way to incorporate this fresh, crisp Asian veggie.

Asian Bok Choy and Mushrooms with Tofu

I received a bounty of bok choy in my CSA box, and adapted this recipe as a way to incorporate this fresh, crisp Asian veggie.

Prep Time 5

Cook Time 22

Total Time 27

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Servings

Ingredients

1 12-ounce box extra firm tofu
4 tablespoons sesame oil divided
½ cup pareve chicken broth
2 teaspoons honey
2 tablespoons soy sauce
2 teaspoons corn starch
1 teaspoon fresh minced ginger or a block of Dorot
1 large bunch bok choy diced
1 8-ounce package fresh mushrooms

Instructions

To drain tofu, put it between two plates with paper towels on either side. Put enough pressure on the top plate so the sides bulge without splitting.
Whisk together honey, soy sauce, corn starch and chicken stock; set aside.
Heat 2 tablespoons of sesame oil on medium-high heat, and brown tofu for 5 minutes.
Remove tofu; set it aside on a plate. Add remaining 2 tablespoons of sesame oil to the pan.
Add ginger to pan, sautéing for 30 seconds (or longer if you’re using Dorot cubes). Add bok choy and mushrooms. Put lid on; letting veggies steam for 5 to 7 minutes. Toss veggies every 1 to 2 minutes, to prevent burning.
Add tofu and honey-soy sauce mixture to veggies. Cook for 3 to 5 minutes with lid on. Remove lid; let sauce cook and reduce for 3 to 5 minutes more.
Serve warm over brown rice.
Source: Sparkpeople