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Baby Bok Choy with Mushrooms and Tofu

A home-style Baby Bok Choy with Mushrooms and Tofu made with Firm Tofu Drained, Cornstarch, Vegetable Oil, Vegetable Broth, and Fresh Ginger Root Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 2 tbsp
• 3 tbsp
• 1/2 cup
• 6 slice
• 8
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 2 tsp
• 2 tsp
• 2 tsp
• 1/2 lb
• 1

Method (preview)

1. 1

   On paper towels, pat tofu dry on all sides. Cut tofu crosswise into 1/2-inch thick slices. On small plate, place cornstarch.

2. 2

   Heat nonstick wok or large skillet over medium heat until hot.

3. 3

   Add 2 tablespoons oil and swirl to coat pan.

4. 4

   One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.

5. 5

   Fry until well browned on one side--about 5 minutes.

6. 6

   Turn tofu slices and fry other sides until well borwned.

7. 7

   Transfer tofu to center of large serving platter; cover with foil and keep warm.

8. 8

   Add broth and gingerroot to wok and heat to boiling.

9. 9

   Add bok choy; cover and cook until tender and most of broth evaporates--about 5 minutes.

10. 10

    Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.

11. 11

    With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.

12. 12

    Discard ginger slices and any remaining broth.

13. 13

    Reheat wok over high heat until hot.

14. 14

    Add remaining 1 tablespoon oil and the mushrooms.

15. 15

    Stir-fry mushrooms until softened--about 3 minutes.

16. 16

    Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.

17. 17

    Transfer mushrooms from Sauce and place over tofu.

18. 18

    Pour Sauce over all.

19. 19

    Garnish with green onions, if desired.

20. 20

    Recipe by: Country Living (March 1998)