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Vegan East Asian Recipes
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Bok Choy with Baby Portabellos and Tofu

I picked up this recipe for Bok Choy with Baby Portabello mushrooms and tofu at a local farm stand:

  • 1 lb tofu
    (I used extra firm and pressed it to get out as much water as posible)
  • 1 large head bok choy
    (leaves thinly sliced/Stalks cut into large chunks separate leaves and stems into two bowls)
  • 1 sm package baby portabello mushrooms (sliced)
  • 1 Carrot julienned
  • 2T soy sauce/tamari/shoyu
  • 2T oil (for stir frying) I used Canola
  • 1-2T grated fresh ginger (or 1 1/2t dried)
  • 1t dark sesame oil
Cut tofu into large cubes and mix with 2T soy sauce.
Set aside.

Heat wok and and add 2T oil.
Add carrots and ginger, stir fry for 1 minute.
Add mushrooms, stir-fry for 30 seconds.
Add bok choy stems and tofu, stir fry for 1 minute.
Add bok choy leaves and stir-fry for an additional 2 minutes (cover occasionally to produce some steam) until wilted.
Finish by adding 1t sesame oil.
Sesaon with additional soy sauce if necesary.
Serve with brown rice.