Tofu With Shiitake Mushrooms And Baby Bok Choy
By á-170456
Ingredients
- 4 baby bok choy halved lengthwise
- 6 tablespoons rice vinegar
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 3 tablespoons grated ginger root
- 4 green onions sliced thin
- 1 carton extra-firm silken tofu - (12.3 oz)
- 6 tablespoons sesame oil divided
- 1/2 pound small shiitake mushrooms stemmed, and cut into 3 to 4 slices each
Details
Servings 4
Preparation
Step 1
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.
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