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Add a photoServings: 4
Ingredients
- 4 x baby bok choy halved lengthwise
- 6 Tbsp. rice vinegar
- 1/4 c. soy sauce
- 3 Tbsp. sugar
- 3 Tbsp. grated ginger root
- 4 x green onions sliced thin
- 1 ctn extra-hard silken tofu - (12.3 ounce)
- 6 Tbsp. sesame oil divided
- 1/2 lb small shiitake mushrooms stemmed, and
- Â Â cut into 3 to 4 slices each
Directions
- Clean the bok choy and remove any outer tough leaves. Steam till tender, 10 to 15 min.
- Meanwhile, combine the rice vinegar, soy sauce, sugar, ginger, green onions and 2 Tbsp. 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 in 2 Tbsp. of sesame oil. Cook the tofu on both sides till golden brown crispy edges form, about 3 min a side. Be careful not to break the tofu and don't crowd the pan. Use a small spatula to turn the slices. If they start to stick in the pan, add in a little more oil.
- Heat a 12-inch wok or possibly skillet over high heat. Add in 2 Tbsp. of sesame oil. Cook the mushrooms till tender and lightly browned, 2 to 3 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 183 | 69% |
| Total Fat 20.69g | 26% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 913mg | 38% |
| Potassium 324mg | 9% |
| Total Carbs 17.29g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 10.52g | 7% |
| Protein 3.48g | 6% |
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