Baby Bok Choy With Mushrooms and Tofu

May 19, 2023May 19, 20230 4
Baby Bok Choy with Mushrooms and Tofu in flavorful broth
in Vegetarian

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb firm tofu , drained
2 tablespoons cornstarch
3 tablespoons vegetable oil
1/2 cup vegetable broth ( or use low sodium chicken if you like )
6 slices peeled fresh gingerroot
8 baby bok choy or 8 shanghai pak choi , halved lengthwise and any discolored outer leaves discarded
1/2 16 dried shiitake mushrooms ( I have used part portabella in a pinch ) or 16 dried Chinese mushrooms , soaked in boiling water until soft , drained , and stems removed ( I have used part portabella in a pinch )
1 small green onion , diagonally sliced ( optional )
1/2 cup vegetable broth ( unsalted if possible )
1/4 cup fish sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons oriental sesame oil

Nutrision Information

Servings Per Recipe
4
Calories
250
Sugar
5g
Fat
15g
Baby Bok Choy with Mushrooms and Tofu is a Chinese-inspired dish that is perfect for a quick weeknight dinner. This recipe highlights the flavors of fresh ginger root, shiitake mushrooms, and the distinctive taste of bok choy. The dish is cooked in a flavorful broth that is slightly sweet and savory, making it perfect for those who enjoy a good balance of flavors. The tofu in the recipe gives the dish a nice chewy texture and adds an extra punch of protein, while the bok choy and mushrooms add a hearty helping of veggies. The dish comes together in around 30 minutes, making it an easy and healthy option for those who want a delicious meal with minimal prep time.

Instructions

1.Cut the tofu into 1-inch cubes and toss with cornstarch in a bowl.
2.Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
3.Add the tofu and cook until golden brown on all sides (around 5-6 minutes per side).
4.Remove tofu from pan and set aside.
5.Add gingerroot, bok choy, mushrooms, and green onion to the wok and cook for 2-3 minutes or until vegetables are slightly softened.
6.Combine vegetable broth, soy sauce, fish sauce, sugar, sesame oil, and cornstarch together in a bowl and pour into the wok.
7.Add the tofu back into the pan and cook until the sauce has thickened and vegetables are fully cooked.
8.Serve hot with rice or noodles.

PROS

This dish is packed with healthy vegetables and protein from the tofu, making it perfect for a vegetarian meal.

The flavorful broth adds a tasty kick to your palate.

CONS

This dish may not be appealing to those who do not enjoy tofu or the taste of fish sauce.

It requires some preparation such as soaking the dried mushrooms and cutting the vegetables.

HEALTH & BENEFITS

Bok choy is low in calories and high in nutrients such as Vitamin A, C, and K. It also contains antioxidants and anti-inflammatory properties that can help improve heart health and digestion. Tofu is an excellent plant-based protein source that is low in fat and calories. Shiitake mushrooms contain immune-boosting properties that can help fight off diseases and infections.

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