Red Cooked Tofu with Mushrooms & Bok Choy

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Total Time: 30 minutes

Ingredients

• 2 tsp peeled and finely sliced fresh ginger root

• 4 scallions, trimmed and cut in to 1-inch pieces

• 1 clove garlic, minced

• 2½ lbs. medium-firm tofu, cut into 1-inch cubes

• ¼ cup light soy sauce

• 1½ tsp dark soy sauce

• 2 tsp five spice powder

• ½ cup water

• 4 oz. fresh Oyster mushrooms, trimmed and pulled parallel to the gills into bite-sized pieces

• 4 oz. button mushrooms, cut into quarters

• 1 lb. bok choy, trimmed and cut into bite-sized pieces

Directions

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

2. Combine both soy sauces with the five 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.

Nutrition Facts Per Serving: 310 calories, 29g protein, 16g carbohydrate, 13g fat