with Baby Portabellos and Tofu
I picked up this recipe for Bok Choy with Baby Portabello mushrooms
and tofu at a local farm stand:
Cut tofu into large cubes and mix with 2T soy sauce.
- 1 lb tofu
(I used extra firm and pressed it to get out as much water as
- 1 large head bok choy
(leaves thinly sliced/Stalks cut into large chunks separate
leaves and stems into two bowls)
- 1 sm package baby portabello mushrooms (sliced)
- 1 Carrot julienned
- 2T soy sauce/tamari/shoyu
- 2T oil (for stir frying) I used Canola
- 1-2T grated fresh ginger (or 1 1/2t dried)
- 1t dark sesame oil
Heat wok and and add 2T oil.
Add carrots and ginger, stir fry for 1 minute.
Add mushrooms, stir-fry for 30 seconds.
Add bok choy stems and tofu, stir fry for 1 minute.
Add bok choy leaves and stir-fry for an additional 2 minutes (cover
occasionally to produce some steam) until wilted.
Finish by adding 1t sesame oil.
Sesaon with additional soy sauce if necesary.
Serve with brown rice.