Baby Bok Choy with Mushrooms and Tofu

Ready in 1 hour
4.6 avg, 8 review(s) 88% would make again

Top-ranked recipe named "Baby Bok Choy with Mushrooms and Tofu"

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Try this Baby Bok Choy with Mushrooms and Tofu recipe, or contribute your own. "Vegetables" and "Stir-fry" are two of the tags cooks chose for Baby Bok Choy with Mushrooms and Tofu.

"For Thanksgiving I Made this for the vegans in the family. This reciept made a Large amount of food. Placed the platter on the table and it was gone ASAP. Lots of good reviews from all. "

- Jkkay

Ingredients

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1 sm Green onion; diagonally
1 lb Firm tofu; drained
6 sl Fresh ginger root; sliced
OPTIONAL TOPPING
8 Baby bok choy; halved
1/2 c Vegetable broth
2 ts Cornstarch
1/4 c Oyster sauce
3 tb Vegetable oil
2 tb Cornstarch
SAUCE
2 ts Sesame oil
2 ts Sugar
1/2 lb shiitake; Medium size
1/2 c Vegetable broth
2 tb Soy sauce; low sodium

Original recipe makes 4

Servings  

Preparation

On paper towels, pat tofu dry on all sides. Cut tofu crosswise into 1/2-inch thick slices. On small plate, place cornstarch. Heat nonstick wok or large skillet over medium heat until hot. Add 2 tablespoons oil and swirl to coat pan. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok. Fry until well browned on one side--about 5 minutes . Turn tofu slices and fry other sides until well borwned. Transfer tofu to center of large serving platter; cover with foil and keep warm. Add broth and gingerroot to wok and heat to boiling. Add bok choy; cover and cook until tender and most of broth evaporates--about 5 minutes. Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil. With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm. Discard ginger slices and any remaining broth. Reheat wok over high heat until hot. Add remaining 1 tablespoon oil and the mushrooms. Stir-fry mushrooms until softened--about 3 minutes. Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly. Transfer mushrooms from Sauce and place over tofu. Pour Sauce over all. Garnish with green onions, if desired. Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 22, 1998

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Reviews for Baby Bok Choy with Mushrooms and Tofu

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petegautier 2 months ago
MauraSpeckt 7 months ago
Very fine recipe . Preparing this for the second time.
Bonningtons 1 year ago
For Thanksgiving I Made this for the vegans in the family. This reciept made a Large amount of food. Placed the platter on the table and it was gone ASAP. Lots of good reviews from all.
Jkkay 2 years ago
Takes some time to do all the steps, but is very tasty.
paulvesco 2 years ago
Enjoyed this a lot, I used chicken and veg, to add to the mushrooms. Nice
Harriet_arkle 2 years ago
Very close from home recipe!! Great!!
Ainee 3 years ago
Yum! Dredging tofu was brilliant idea-- tofu had a light, crispy crust. So good-- even the baby was screaming for bokchoy.
Fruitveggirl 3 years ago
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