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Asian Bok Choy and Mushrooms with Tofu


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Asian Bok Choy and Mushrooms with Tofu


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Asian Bok Choy and Mushrooms with Tofu

I got a lot of bok choy in my CSA and was at a loss as to what to do with it. This is a delicious and easy adaption of a recipe found here: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=974213


  • Ready Time : 0 min



  • 1 box 12 oz. extra firm tofu Mori-Nu is my favourite
  • 2-4 tablespoons sesame oil
  • 1/2 cup chicken stock I use pareve Osem
  • 2 teaspoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons corn starch
  • 1 teaspoon fresh minced ginger Or use a block of Dorot
  • 1 large bunch bok choy, diced
  • 1 box fresh mushrooms 8 oz


Drain the tofu and put it between two plates with paper towels on either side. Put enough pressure on the top plate so the sides bulge without splitting.

Whisk together the honey, soy sauce, corn starch and chicken stock and set aside.

Heat two tablespoons of the sesame oil and brown the tofu for about five minutes on medium-high heat.

Remove the tofu and put it on a side plate. Add the remaining two tablespoons of sesame oil to the pan.

Add the ginger to the pan, letting it work its magic for about 30 seconds (or longer if you’re using Dorot cubes). Add the bok choy and mushrooms and put the top on the pan to let the greens and mushrooms steam a bit. Be sure to remove the lid and toss the greens every minute or two to make sure they don’t burn to the bottom of the pan.

After about 5-7 minutes, after the bok choy has reduced somewhat, add the tofu and the liquid you set aside. Keep the lid on for another 3-5 minute to let the greens cook in the liquid, and then remove the lid and let the sauce cook and reduce for another 3-5 minutes.

Delicious served warm over brown rice.

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