Ingredients
- 1 1/2 pounds baby bok choy (about 5)
- 1 14-ounce package extra-firm tofu, pressed, marinated and baked (or 8 ounces packaged baked tofu)
- 1/2 cup fresh squeezed orange juice
- 2 tablespoons low sodium soy sauce or gluten-free tamari
- 2 teaspoons agave nectar
- 1 tablespoon rice vinegar
- 1/4 teaspoon dark sesame oil
- 2 teaspoons cornstarch
- 1 large carrot, cut into matchsticks
- 1 tablespoon minced ginger root
- 1 cup slivered water chestnuts (from peeled fresh water chestnuts or canned, drained)
- 3 cloves garlic, minced
- 6 ounces cremini or shiitaki mushrooms, sliced
Preparation
Step 1
Wash the heads of bok choy well and trim the bottom. Cut the bottom, whitish part of the stalk into 1/2-inch slices. Set them aside and slice the green leaves thinly and place on a separate plate.
Cut the tofu into slices or cubes. Combine the orange juice, soy sauce, agave, rice vinegar, sesame oil, and cornstarch in a small bowl.
Heat a large wok or deep skillet. Quickly spray with canola oil, if necessary, and add the bok choy stalks, carrot, and ginger. Cook for 2-3 minutes. Add water chestnuts, garlic, and mushrooms and continue to cook until mushrooms begin to soften, about 2 more minutes. Stir in the bok choy greens, place the tofu on top, and cover tightly. Steam briefly until greens are wilted and bright green, about 1-2 minutes. Stir the orange juice mixture, add it to the skillet, and bring to a boil. Simmer until slightly thickened, about 30 seconds. Serve with rice or other grain.
Servings: 4
Nutrition Facts
Nutrition (per serving): 212 calories, 49 calories (23%) from fat, 5.8g total fat, 0mg cholesterol, 681.1mg sodium, 978.1mg potassium, 29.1g carbohydrates, 3.8g fiber, 10.9g sugar, 16.1g protein, 4 points.