I received a bounty of bok choy in my CSA box, and adapted this recipe as a way to incorporate this fresh, crisp Asian veggie.
- Cook Time
- Prep Time
- 1 (12-ounce) box extra firm tofu
- 4 tablespoons sesame oil, divided
- ½ cup pareve chicken broth
- 2 teaspoons honey
- 2 tablespoons soy sauce
- 2 teaspoons corn starch
- 1 teaspoon fresh minced ginger, or a block of Dorot
- 1 large bunch bok choy, diced
- 1 (8-ounce) package fresh mushrooms
1. To drain tofu, put it between two plates with paper towels on either side. Put enough pressure on the top plate so the sides bulge without splitting.
2. Whisk together honey, soy sauce, corn starch and chicken stock; set aside.
3. Heat 2 tablespoons of sesame oil on medium-high heat, and brown tofu for 5 minutes.
4. Remove tofu; set it aside on a plate. Add remaining 2 tablespoons of sesame oil to the pan.
5. Add ginger to pan, sautéing for 30 seconds (or longer if you're using Dorot cubes). Add bok choy and mushrooms. Put lid on; letting veggies steam for 5 to 7 minutes. Toss veggies every 1 to 2 minutes, to prevent burning.
6. Add tofu and honey-soy sauce mixture to veggies. Cook for 3 to 5 minutes with lid on. Remove lid; let sauce cook and reduce for 3 to 5 minutes more.
7. Serve warm over brown rice.