Baby Bok Choy With Mushrooms and Tofu Recipe
Description:
Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. This recipe, sourced from Country Living magazine, promises a flavorful fusion of textures and tastes. Remember, opting for low sodium broth can help balance the flavors and prevent the dish from becoming overly salty.
Nutritional Information (per serving):
- Calories: 273.3
- Fat: 17.5g
- Saturated Fat: 2.7g
- Cholesterol: 0mg
- Sodium: 1748.6mg
- Carbohydrates: 20.7g
- Fiber: 3.2g
- Sugar: 6.8g
- Protein: 12.8g
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Firm tofu |
| 2 | Cornstarch |
| 3 cups | Vegetable broth |
| 1/2 lb | Baby bok choy |
| 6 | Green onions |
| 8 oz | Mushrooms |
| 1/2 cup | Low sodium soy sauce |
| 1 | Ginger root |
| 2 tbsp | Sugar |
| 2 tbsp | Oriental sesame oil |
| 1 tbsp | Fish sauce |
Instructions:
-
Prepare Tofu:
- Pat the tofu dry on all sides using paper towels.
- Cut the tofu crosswise into 1/2 inch thick slices.
- Place cornstarch on a small plate.
- Heat a nonstick wok or large skillet over medium heat until hot.
- Add 2 tablespoons of oil and swirl to coat the pan.
- Dip tofu slices into cornstarch, coating the cut surfaces, then place them in the wok.
- Fry until well browned on one side (about 5 minutes).
- Turn tofu slices and fry the other sides until well browned.
- Transfer tofu to the center of a large serving platter, cover with foil, and keep warm.
-
Cook Baby Bok Choy:
- Add vegetable broth and ginger root to the wok and heat to boiling.
- Add baby bok choy, cover, and cook until tender and most of the broth evaporates (about 5 minutes).
- Meanwhile, prepare the sauce.
-
Prepare Sauce:
- In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tablespoons soy sauce, 2 teaspoons cornstarch, 2 teaspoons sugar, and 2 teaspoons Oriental sesame oil.
-
Cook Mushrooms:
- Reheat the wok over high heat until hot.
- Add the remaining 1 tablespoon of oil and the mushrooms.
- Stir-fry the mushrooms until softened (about 5 minutes).
- Restir the sauce and pour it over the mushrooms.
- Cook, stirring constantly, until thickened and bubbly.
-
Assemble Dish:
- Remove the bok choy from the wok using a slotted spoon or pancake turner, and place them, cut sides down, around the rim of the serving platter with the tofu. Cover and keep warm.
- Discard ginger slices and any remaining broth.
- Transfer mushrooms from the sauce and place them over the tofu.
- Pour the sauce over the entire dish.
- Garnish with green onions, if desired.
This Baby Bok Choy With Mushrooms and Tofu recipe offers a delightful harmony of flavors and textures, perfect for a quick and satisfying meal. Enjoy the taste of traditional Chinese-inspired cuisine right in your own kitchen!
