Ingredients
-
1
-
2
-
3
-
1/2
-
6
-
8
-
1/2
-
1
-
-
1/2
-
-
-
-
-
Directions
Baby Bok Choy With Mushrooms and Tofu, Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!, Not a fan. I left out the fish sauce for personal preference, and perhaps that’s why this really lacked flavor for us. But I don’t care for the method of cooking everything separately- it takes forever to prepare and then the tofu and bok choy don’t get to take on all the flavors., I am not a fan of shiitake mushrooms so I sliced up some onions & added those instead. The recipe is overall very good, and I liked the sauce with the exception of it being too salty. It may have just been the soy sauce used but I think if I made this again I would use half as much as the recipe calls for. Otherwise the tofu and the veggies were delicious and I would recommend serving this with jasmine rice for a simple light and tasty dinner.
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Steps
|
1
Done
|
On Paper Towels, Pat Tofu Dry on All Sides. |
|
2
Done
|
Cut Tofu Crosswise Into 1/2 Inch Thick Slices. |
|
3
Done
|
on Small Plate, Place Cornstarch. |
|
4
Done
|
Heat Nonstick Wok or Large Skillet Over Medium Heat Until Hot. |
|
5
Done
|
Add 2 Tbls. Oil and Swirl to Coat Pan. |
|
6
Done
|
One at a Time, Dip Tofu Slices Into Cornstarch to Coat Cut Surfaces and Place in Wok. |
|
7
Done
|
Fry Until Well Browned on One Side--About 5 Minutes. |
|
8
Done
|
Turn Tofu Slices and Fry Other Sides Until Well Browned. |
|
9
Done
|
Transfer Tofu to Center of Large Serving Platter; Cover With Foil and Keep Warm. |
|
10
Done
|
Add Broth and Gingerroot to Wok and Heat to Boiling. |
