|15 min||40 min||4|
|7 cup||Bok choy|
|1 tbsp minced||Ginger root|
|2 stalk(s)||Green onion, scallion, ramp (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 dash||Hot sauce (for marinade)|
|2 tsp||Olive oil|
|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.
is an excellent source of plant-based protein and contains iron and calcium