Wednesday, 12 June 2013

Baked Ginger Tofu & Mushroom Bok Choy Stir Fry

Brown Rice
Mushrooms (2 cups, sliced)
Bok Choy (1 pound) 
2 onions
3 garlic cloves
2 and a half teaspoons of minced ginger
2 teaspoons of chili sauce
3 teaspoons of sesame oil
3 table spoons of olive oil
1 teaspoon of cornstarch 
2 tablespoons of low sodium soy sauce

  1. Chop the bok choy and mushrooms and onions, mince the garlic and begin cooking the rice. 
  2. In a bowl, combine 1 clove of crushed garlic, 1/2 a teaspoon of minced ginger and 1 teaspoon of sesame oil and brush the sliced tofu before baking it in the oven until it is crispy on the outside. 
  3. Meanwhile, combine the remaining sesame oil, olive oil, chili sauce, minced ginger and soy sauce in a bowl and mix them - this will be your sauce. 
  4. Saute the chopped onions in a wok in some olive oil until they are golden and add the chopped bok choy and mushrooms and add the sauce.
  5. Whisk together water with the corn starch and slowly pour it in to thicken the sauce. 
  6. Once the mushrooms and bok choy are cooked, serve!

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