Chinese Tofu with Mushrooms & Bok Choy
- Number of Servings: 4
Ingredients
1 (14 ounce) container extra firm tofu4 teaspoons cornstarch1/2 cup chicken broth2 teaspoons honey2 teaspoons sesame oil2 teaspoons canola oil1 tablespoon minced peeled fresh ginger3 cups bok choy, cut to bite size pieces1 cup mushrooms, stems removed and caps sliced3 scallions, thinly sliced at a diagonal1 teaspoon crushed red pepper
1. Drain tofu and place between two flat plates with a heavy can on top plate. Let sit until sides bulge slightly but don't split. Pour off water that has accumulated. Cut the tofu into 1/2 inch cubes and pat dry with paper towels. Sprinkle the tofu evenly with 2 teaspoons of the cornstarch.
2. Whisk together broth, soy sauce, honey, sesame oil and remaining 2 teaspoons cornstarch in small bowl. Set aside.
3. Heat 1 teaspoon of the canola oil in a large nonstick skillet over medium high heat. Add the tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate.
4. Add the remaining 1 teaspoon canola oil to the skillet. Add the ginger and cook, stirring constantly, until fragrant, 30 seconds. Add the bok choy, mushrooms, scallions and crushed red pepper and cook, stirring constantly, until the vegetables are crisp tender, about 5 minutes.
5. Add the tofu and the broth mixture to the skillet and cook, stirring constantly, util the mixture comes to a boil and thickens, about 1 minute.
*This can be served over brown rice or noodles but is a filling and delicious meal alone also.
Number of Servings: 4.5
Recipe submitted by SparkPeople user PRISCILLAE.
2. Whisk together broth, soy sauce, honey, sesame oil and remaining 2 teaspoons cornstarch in small bowl. Set aside.
3. Heat 1 teaspoon of the canola oil in a large nonstick skillet over medium high heat. Add the tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a plate.
4. Add the remaining 1 teaspoon canola oil to the skillet. Add the ginger and cook, stirring constantly, until fragrant, 30 seconds. Add the bok choy, mushrooms, scallions and crushed red pepper and cook, stirring constantly, until the vegetables are crisp tender, about 5 minutes.
5. Add the tofu and the broth mixture to the skillet and cook, stirring constantly, util the mixture comes to a boil and thickens, about 1 minute.
*This can be served over brown rice or noodles but is a filling and delicious meal alone also.
Number of Servings: 4.5
Recipe submitted by SparkPeople user PRISCILLAE.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 607.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.3 g
- Protein: 12.3 g
Member Reviews
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REDRUBYROBIN
I have made this a few times, and I love it! I do however think it's funny that no one has commented on the fact that there is no soy sauce in the list of ingredients but it tells tell you to whisk soy sauce in with chicken broth. I'm guessing 2 teaspoons because that's what everything seems to be. - 3/26/16
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CHANTENAY
Absolutely loved this! It's the first tofu main dish that's worked for me. I used portabella tops that were pre-sliced and cut them into thirds. I didn't have crushed pepper, and it was perfect. I doubled the quantity of the vegetables. It's important to press out your tofu, even with a weight. - 11/30/13