| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetarian | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Soft tofu, cut into 1/2" |
| slices | ||
| 3/4 | c | Water |
| 2 | T | Shoyu or tamari |
| 1/2 | t | 5-spice powder |
| 1 | Bok choy, large head | |
| 2 | Garlic cloves | |
| 4 | Slices fresh ginger root | |
| 3 | Whole scallions | |
| 1 | T | Kuzu or arrowroot |
| 1 | t | Sesame seed oil, unrefined |
| 1/2 | t | Toasted sesame seed oil |
INSTRUCTIONS
Slice bok choy into bite size pieces, separated by green and white pieces. Place water, shoyu and 5-spice powder in bowl. Add tofu and marinate at least 30 minutes. Remove tofu from marinade and place on oiled cookie sheet. Bake at 375 degrees F for 20 minutes on one side, then turn and bake 10 minutes. on other side. Dissolve kuzu or arrowroot in 1/4 cup of the tofu marinade. Heat light sesame oil in wok or 4 quart pot. Add white parts of the bok choy, cover and steam over reduced heat for 5 minutes. Uncover and add rest of bok choy. Restir kuzu or arrowroot mixture and gradually pour it into the bok choy liquid over medium heat. Serve with toasted tofu. Per serving: 60 calories, 3 g fat From: Annemarie Colbin, author of "The Natural Gourment" Posted by: Grandma Sheila (Exner) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 56
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 15.3mg
Potassium: 219.1mg
Carbohydrates: 5.1g
Fiber: 1g
Sugar: <1g
Protein: 11.8g