| 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 |
tb |
Shoyu or tamari |
| 1/2 |
ts |
5-spice powder |
| 1 |
|
Bok choy, large head |
| 2 |
|
Garlic cloves |
| 4 |
|
Slices fresh ginger root |
| 3 |
|
Whole scallions |
| 1 |
tb |
Kuzu or arrowroot |
| 1 |
ts |
Sesame seed oil, unrefined |
| 1/2 |
ts |
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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