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Receta Tofu With Shiitake Mushrooms And Baby Bok Choy
by Global Cookbook

Tofu With Shiitake Mushrooms And Baby Bok Choy
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Ingredientes

  • 4 x baby bok choy halved lengthwise
  • 6 Tbsp. rice vinegar
  • 1/4 c. soy sauce
  • 3 Tbsp. sugar
  • 3 Tbsp. grated ginger root
  • 4 x green onions sliced thin
  • 1 ctn extra-hard silken tofu - (12.3 ounce)
  • 6 Tbsp. sesame oil divided
  • 1/2 lb small shiitake mushrooms stemmed, and
  •     cut into 3 to 4 slices each

Direcciones

  1. Clean the bok choy and remove any outer tough leaves. Steam till tender, 10 to 15 min.
  2. Meanwhile, combine the rice vinegar, soy sauce, sugar, ginger, green onions and 2 Tbsp. of sesame oil in a small bowl and set aside.
  3. Slice tofu vertically into 1/2-inch thick slabs. Heat a large, heavy, nonstick skillet over medium-high heat. Add in 2 Tbsp. of sesame oil. Cook the tofu on both sides till golden brown crispy edges form, about 3 min a side. Be careful not to break the tofu and don't crowd the pan. Use a small spatula to turn the slices. If they start to stick in the pan, add in a little more oil.
  4. Heat a 12-inch wok or possibly skillet over high heat. Add in 2 Tbsp. of sesame oil. Cook the mushrooms till tender and lightly browned, 2 to 3 min.
  5. Place the tofu slices down the middle of a large rectangular platter. Arrange the bok choy along one side of the platter and place the mushrooms on the other. Pour some of the sauce over everything; pass the rest at the table.
  6. This recipe yields 4 servings.