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Red Cooked Tofu with Mushrooms and Bok Choy

4 servings


• 1 lb. bok choy, trimmed and cut into bite-sized pieces
• 4 oz. button mushrooms, cut into quarters
• 1 bunch Chinese broccoli (about 700g), leaves and stems separated, cut into bite-sized pieces
• 1½ tsp dark soy sauce
• 2 tsp peeled and finely sliced fresh ginger root
• 1 clove garlic, minced
• ¼ cup light soy sauce
• 4 oz. fresh Oyster mushrooms, trimmed and pulled parallel to the gills into bite-sized pieces
• 4 spring onions, trimmed and cut in to 1-inch pieces
• 2½ lbs. Mori-nu firm tofu, cut into 1-inch cubes
• ½ cup water
• 2 tsp 5-spice powder


1. Sprinkle the ginger, garlic and spring onions evenly onto the bottom of a wide skillet. Evenly distribute the diced tofu on the ginger, garlic and spring onion mix.

2. Combine both soy sauces with the 5-spice powder and pour evenly over the tofu. Add about ½ cup water. Cover tightly with a lid, bring to a boil, reduce heat and allow to simmer gently for about 8 minutes, stirring occasionally.

3. Add the oyster mushrooms and button mushrooms, cover with the lid and continue to simmer gently for 4 minutes.

4. Add the bok choy, cover with the lid, and continue to simmer for 3 minutes.

5. Mix gently and serve hot in the skillet.



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