Seared Baby Bok Choy With Tofu And Shiitakes

Seared Baby Bok Choy with Tofu and Shiitakes is a delicious and flavorful dish that combines the delicate crunch of baby bok choy with the rich umami of shiitake mushrooms and the smooth texture of tofu.

First, the tofu is drained and cut into sticks before being set aside on paper towels. In a small bowl, a mixture of lower-salt chicken broth, minced jarred jalapeño slices, Asian sesame oil, and sugar is prepared, creating a savory and slightly spicy sauce.

Next, a skillet is heated over medium-high heat and canola oil is added. The baby bok choy is placed in the skillet, cut side down, and sprinkled with salt. It is cooked until it develops a golden brown color and the stems start to soften and wilt. The bok choy is then transferred to a plate.

In the same skillet, more canola oil and thinly sliced ginger are added and cooked until golden. Garlic is added and allowed to sizzle briefly before adding the tofu and shiitake mushrooms. The mixture is stirred occasionally until the mushrooms become browned and softened.

The cooked bok choy is returned to the pan, and the broth mixture is added. The dish is tossed together until the sauce evenly coats the vegetables and the bok choy becomes tender.

Seared Baby Bok Choy with Tofu and Shiitakes is best served immediately, allowing you to enjoy the contrasting textures and flavors. It makes for a satisfying vegetarian or vegan main course or a delightful side dish to complement any meal.

SERVES: 2

INGREDIENTS:

• 1/2 lb. extra-firm tofu
• 1/3 cup lower-salt chicken broth
• 11/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 11/2 inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 31/2 oz. fresh shiitakes, stemmed

INSTRUCTIONS:

1. Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inch-wide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.
2. Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1 1/2 Tbs. of the canola oil and once it’s shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.
3. Add the remaining 1 1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.
4. Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 400 CALORIES | 15G PROTEIN | 16G CARB | 33G TOTAL FAT | 3G SAT FAT |
  19G MONO FAT | 9G POLY FAT | 0MG CHOL | 700MG SODIUM | 3G FIBER

NOTE:

• If you’re trying to eat less meat but aren’t crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes is an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.