Stir-fried bok choy with tofu
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Soft tofu, cut into 1/2\" slices |
| ¾ | cup | Water |
| 2 | tablespoons | Shoyu or tamari |
| ½ | teaspoon | 5-spice powder |
| 1 | Bok choy, large head | |
| 2 | Garlic cloves | |
| 4 | Slices fresh ginger root | |
| 3 | Whole scallions | |
| 1 | tablespoon | Kuzu or arrowroot |
| 1 | teaspoon | Sesame seed oil, unrefined |
| ½ | teaspoon | Toasted sesame seed oil |
Directions
Slice bok choy into bite size pieces, separated by green and white pieces.
Place water, shoyu and 5-spice powder in bowl. Add tofu and marinate at least 30 minutes. Remove tofu from marinade and place on oiled cookie sheet. Bake at 375 degrees F for 20 minutes on one side, then turn and bake 10 minutes. on other side. Dissolve kuzu or arrowroot in ¼ cup of the tofu marinade. Heat light sesame oil in wok or 4 quart pot. Add white parts of the bok choy, cover and steam over reduced heat for 5 minutes. Uncover and add rest of bok choy. Restir kuzu or arrowroot mixture and gradually pour it into the bok choy liquid over medium heat. Serve with toasted tofu.
Per serving: 60 calories, 3 g fat From: Annemarie Colbin, author of "The Natural Gourment" Posted by: Grandma Sheila (Exner)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini