Baby Bok Choy With Mushrooms And Tofu

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb firm tofu, drained
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1/2 cup vegetable broth (or use low sodium chicken if you like)
• 6 slices peeled fresh gingerroot
• 8 baby bok choy or 8 shanghai pak choi, halved lengthwise and any discolored outer leaves discarded
• 1/2 lb medium fresh shiitake mushrooms, stems removed (i have used part portabella in a pinch) or 16 dried shiitake mushrooms (i have used part portabella in a pinch) or 16 dried chinese mushrooms, soaked in boiling water until soft, drained, and stems removed (i have used part portabella in a pinch)
• 1 small green onion, diagonally sliced (optional)
• 1/2 cup vegetable broth (unsalted if possible)
• 1/4 cup fish sauce
• 2 tablespoons low sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 2 teaspoons oriental sesame oil

Recipe

• 1 on paper towels, pat tofu dry on all sides.
• 2 cut tofu crosswise into 1/2 inch thick slices.
• 3 on small plate, place cornstarch.
• 4 heat nonstick wok or large skillet over medium heat until hot.
• 5 add 2 tbls. oil and swirl to coat pan.
• 6 one at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
• 7 fry until well browned on one side--about 5 minutes.
• 8 turn tofu slices and fry other sides until well browned.
• 9 transfer tofu to center of large serving platter; cover with foil and keep warm.
• 10 add broth and gingerroot to wok and heat to boiling.
• 11 add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
• 12 meanwhile, prepare sauce (see below).
• 13 with slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
• 14 discard ginger slices and any remaining broth.
• 15 reheat wok over high heat until hot.
• 16 add remaining 1 tbls. oil and the mushrooms.
• 17 stir-fry mushrooms until softened-about 5 minutes.
• 18 restir sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
• 19 transfer mushrooms from sauce and place over tofu.
• 20 pour sauce over all.
• 21 garnish with green onion, if desired.
• 22 sauce: in a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.oriental sesame oil.