| 12 | 55 | 199 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 4 |
| 7 cup | Bok choy |
| 1 tbsp minced | Ginger root |
| 2 stalk(s) | Green onion (chopped) |
| 1/4 cup | Soy sauce (for marinade) |
| 2 tbsp | Hoisin sauce, ready-to-serve (for marinade) |
| 1/2 tsp | Sesame oil (for marinade) |
| 1 clove(s) | Garlic (minced, for marinade) |
| 1/4 tsp | Hot sauce (for marinade) |
| 2 tsp | Olive Oil, Extra Virgin |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 10 mushroom(s) | Shiitake mushrooms, raw |
| 454 gm | Tofu, regular, extra firm (drained) |
1. Place tofu on large plate. Cover with second plate and weigh down with 2 large, heavy cans. Let stand for 10 minutes; drain. Cut in half horizontally.
2. Meanwhile, in shallow baking dish large enough to hold tofu in a single layer, whisk together soy and hoisin sauces, garlic, sesame oil and hot sauce. Add tofu; turn to coat. Bake in 350°F (180°C) oven, turning once, until golden, about 30 minutes.
3. Meanwhile, brush a large nonstick skillet with olive oil; heat over medium-high heat. Sauté mushrooms, green onion and ginger until golden, about 5 minutes. Cut bok choy in half lengthwise and add to skillet along with red peppers; heat. Cover and steam until bok choy is tender-crisp, about 4 minutes.
4. Cut each piece of tofu in half diagonally. Arrange on warmed plates and serve with bok choy mixture.
Tofu
is an excellent source of plant-based protein and contains iron and calcium
| Meat Alternative | 0.8 |
| Vegetables | 5.2 |
