Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Bok Choy with Mushrooms and Tofu Recipe

Looking for an easy Bok Choy with Mushrooms and Tofu recipe? Learn how to make Bok Choy with Mushrooms and Tofu using healthy ingredients.


Submitted by captcha0s

Makes 4 servings



Adapted from http://www.recipezaar.com/81722 Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!

Recipe Ingredients for Bok Choy with Mushrooms and Tofu

1 lb firm tofu, drained
2 tablespoons cornstarch
3 tablespoons vegetable oil
1/2 cup vegetable broth (or use low sodium chicken if you like)
2 tbsp ginger
1 head bok choy or 8 baby bok choy, halved lengthwise and any discolored outer leaves discarded
1/2 lb shiitake mushroom, stems removed (I have used part portabella in a pinch) or 16 dried shiitake mushrooms (I have used part porta
1 small green onion, diagonally sliced (optional)
1/2 cup vegetable broth (unsalted if possible)
1/4 cup fish sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons oriental sesame oil

Recipe Directions for Bok Choy with Mushrooms and Tofu

  1. On paper towels, pat tofu dry on all sides.

  2. Cut tofu crosswise into 1/2 inch thick slices.

  3. On small plate, place cornstarch.

  4. Heat nonstick wok or large skillet over medium heat until hot.

  5. Add 2 tbls. oil and swirl to coat pan.

  6. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.

  7. Fry until well browned on one side--about 5 minutes.

  8. Turn tofu slices and fry other sides until well browned.

  9. Transfer tofu to center of large serving platter; cover with foil and keep warm.

  10. Add broth and gingerroot to wok and heat to boiling.

  11. Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.

  12. Meanwhile, prepare Sauce (see below).

  13. Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

  14. With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.

  15. Discard ginger slices and any remaining broth.

  16. Reheat wok over high heat until hot.

  17. Add remaining 1 tbls. oil and the mushrooms.

  18. Stir-fry mushrooms until softened-about 5 minutes.

  19. Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.

  20. Transfer mushrooms from Sauce and place over tofu.

  21. Pour Sauce over all.

  22. Garnish with green onion, if desired.

Categories

Vegetables, Main Dish, Vegetarian

Nutrition Facts
Serving Size 490.9g
Amount Per Serving
Calories
306
Calories from Fat
164
% Daily Value*
Total Fat
18.2g
28%
Saturated Fat
3.5g
18%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
2168mg
90%
Potassium
923mg
26%
Total Carbohydrates
24.9g
8%
Dietary Fiber
4.8g
19%
Sugars
8.4g
Protein
16.1g
Vitamin A 188% Vitamin C 159%
Calcium 47% Iron 25%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in calcium
  • Very high in manganese
  • High in magnesium
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement