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1
On paper towels, pat tofu dry on all sides.
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2
Cut tofu crosswise into 1/2 inch thick slices.
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3
On small plate, place cornstarch.
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4
Heat nonstick wok or large skillet over medium heat until hot.
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5
Add 2 tbls. oil and swirl to coat pan.
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6
One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
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7
Fry until well browned on one side--about 5 minutes.
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8
Turn tofu slices and fry other sides until well browned.
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9
Transfer tofu to center of large serving platter; cover with foil and keep warm.
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10
Add broth and gingerroot to wok and heat to boiling.
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11
Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
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12
Meanwhile, prepare Sauce (see below).
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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.
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14
Discard ginger slices and any remaining broth.
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15
Reheat wok over high heat until hot.
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16
Add remaining 1 tbls. oil and the mushrooms.
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17
Stir-fry mushrooms until softened-about 5 minutes.
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18
Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
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19
Transfer mushrooms from Sauce and place over tofu.
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20
Pour Sauce over all.
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21
Garnish with green onion, if desired.
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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.
