Baked Tofu with Braised Baby Bok Choy

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	171171 cal
pro	13 g13g pro
total fat	9 g9g total fat
sat. fat	1 g1g sat. fat
carb	13 g13g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2020 calcium
iron	2323 iron
vit A	3232 vit A
vit C	118118 vit C
folate	3232 folate

The low-GI combination of greens and tofu makes a terrific vegetarian meal, especially when served with basmati rice. The tofu can be a healthy portion of your day's protein, and if it's made with calcium sulphate, it can help you meet part of your daily calcium needs.

Ingredients

1 lb firm tofu , drained1 1lb lbfirm tofu, drained
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
2 tbsp hoisin sauce 2 2tbsp tbsphoisin sauce
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp sesame oil 1/2 1/2tsp tspsesame oil
1/4 tsp Asian chili paste 1/4 1/4tsp tspAsian chili paste or hot pepper sauce
2 tsp vegetable oil 2 2tsp tspvegetable oil
2 cups sliced shiitake mushroom caps 2 2cups cupssliced shiitake mushroom capshiitake mushroom caps or cremini mushrooms
1 green onion , sliced1 1green oniongreen onions, sliced
1 tbsp gingerroot , minced1 1tbsp tbspgingerroot, minced
4 baby bok choy 4 4baby bok choy
1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced
1/2 cup vegetable stock 1/2 1/2cup cupvegetable stock
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Place tofu on large plate. Cover with second plate and weigh down with 2 large, heavy cans. Let stand for 10 minutes; drain. Cut in half horizontally.

Meanwhile, in shallow baking dish large enough to hold tofu in single layer, whisk together soy and hoisin sauces, garlic, sesame oil and chili paste. Add tofu; turn to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.) Bake in 350°F (180°C) oven, turning once, until golden, about 30 minutes.

Meanwhile, brush large nonstick skillet with vegetable oil; heat over medium-high heat. Saut?ushrooms, green onion and ginger until golden, about 5 minutes. Cut bok choy in half lengthwise. Add to skillet along with red pepper, stock, salt and pepper; bring to boil. Cover and steam until bok choy is tender-crisp, about 4 minutes.

Cut each piece of tofu in half diagonally. Arrange on warmed plates and serve with bok choy mixture.

Source : Canadian Living Magazine: October 2004