Chinese Tofu with Mushrooms & Bok Choy
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chinese Tofu with Mushrooms & Bok Choy calories by ingredient
Number of Servings: 4
Ingredients
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1 (14 ounce) container extra firm tofu
4 teaspoons cornstarch
1/2 cup chicken broth
2 teaspoons honey
2 teaspoons sesame oil
2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
3 cups bok choy, cut to bite size pieces
1 cup mushrooms, stems removed and caps sliced
3 scallions, thinly sliced at a diagonal
1 teaspoon crushed red pepper
Directions
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.
Member Ratings For This Recipe
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SANDY6583
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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
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RBRINAC
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EMMA2727272