Baby Bok Choy With Mushrooms And Tofu Recipe

Name: Baby Bok Choy With Mushrooms And Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Hard tofu, liquid removed; 2 Tbsp. Cornstarch; 3 Tbsp. Vegetable oil; 1/2 c. Vegetable broth; 6 slc Fresh ginger root, sliced; 8 x Baby bok choy, halved lengthwise; 1/2 c. Vegetable broth; 1/4 c. Oyster sauce; 2 Tbsp. Soy sauce, low sodium; 2 tsp Cornstarch; 2 tsp Sugar; 2 tsp Sesame oil; 1/2 lb Medium size shiitake mushroom, stems removed; 1 sm Green onion, diagonally sliced

Servings: persons

1 lb Hard tofu, liquid removed
2 Tbsp. Cornstarch
3 Tbsp. Vegetable oil
1/2 c. Vegetable broth
6 slc Fresh ginger root, sliced
8 x Baby bok choy, halved lengthwise
1/2 c. Vegetable broth
1/4 c. Oyster sauce
2 Tbsp. Soy sauce, low sodium
2 tsp Cornstarch
2 tsp Sugar
2 tsp Sesame oil
1/2 lb Medium size shiitake mushroom, stems removed
1 sm Green onion, diagonally sliced

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 possibly large skillet over medium heat till warm.
5
Add in 2 Tbsp.
6
oil and swirl to coat pan.
7
One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
8
Fry till well browned on one side-about 5 min .
9
Turn tofu slices and fry other sides till well borwned.
10
Transfer tofu to center of large serving platter; cover with foil and keep hot.
11
Add in broth and gingerroot to wok and heat to boiling.
12
Add in bok choy; cover and cook till tender and most of broth evaporates-about 5 min.
13
Meanwhile, prepare Sauce.
14
In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.
15
With slotted spoon or possibly pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep hot.
16
Throw away ginger slices and any remaining broth.
17
Reheat wok over high heat till warm.
18
Add in remaining 1 Tbsp.
19
oil and the mushrooms.
20
Stir-fry mushrooms till softened-about 3 min.
21
Restir Sauce and pour over mushrooms; cook, stirring constantly, till thickened and bubbly.
22
Transfer mushrooms from Sauce and place over tofu.
23
Pour Sauce over all.
24
Garnish with green onions, if you like.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb Hard tofu, liquid removed, 2 Tbsp. Cornstarch, 3 Tbsp. Vegetable oil, 1/2 c. Vegetable broth, and more.

Yes, Baby Bok Choy With Mushrooms And Tofu Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!