+
0 (0)

Categories: Healthy eating, Main courses, Vegetarian

Tofu with shiitake mushrooms and baby bok choy

Tofu with shiitake mushrooms and baby bok choy
Lawrence K. Ho / Los Angeles Times

It's no secret that season to season--even week to week--the farmers market brings inspiration. Right now, just before summer comes marching in with its profusion of fruits and vegetables, the stalls are fairly bursting with potential. There are fresh English ... Read more

Total time: 25 minutes | Serves 4
  • 4 baby bok choy, sliced in half lengthwise
  • 6 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 3 tablespoons grated ginger root
  • 4 green onions, sliced thin
  • 6 tablespoons sesame oil, divided
  • 1 (12.3-ounce) carton extra-firm silken tofu, sliced vertically into 1/2-inch thick slabs
  • 1/2 pound small shiitake mushrooms, stemmed, cut into 3 to 4 slices each

Step 1Clean the bok choy and remove any outer tough leaves. Steam until tender, 10 to 15 minutes.

Step 2Meanwhile, combine the rice vinegar, soy sauce, sugar, ginger, green onions and 2 tablespoons of sesame oil in a small bowl and set aside.

Step 3Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons of sesame oil. Cook the tofu on both sides until golden crispy edges form, about 3 minutes a side. Be careful not to break the tofu and do not crowd the pan. Use a small spatula to turn the slices. If they start to stick in the pan, add a little more oil.

Step 4Heat a 12-inch wok or skillet over high heat. Add 2 tablespoons of sesame oil. Cook the mushrooms until tender and lightly browned, 2 to 3 minutes.

Step 5Place 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.

Each serving:
326 calories; 1,839 mg sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 11 grams protein; 1.72 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy eating
Polenta gratin with mushrooms and Fontina
Grilled brined halibut with vine-ripened tomato salad
Salmon with tomato, dill and garlic soup (canh rieu ca)
Chipotle roasted salmon