Sunday, July 18
recipe adapted from Cooking Light
1 lb tofu cubed
1 tbs corn starch
2 tablespoons sesame oil, divided
2 cups thinly sliced bok choy
1 cup sliced celery
1 cup sliced mushrooms
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
1/4 C + 2 Tbs low-sodium soy sauce divided
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon ground ginger
1. Mix first Tbs of cornstarch with 2 Tbs soy sauce and marinate tofu cubes for at least 30 minutes.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; cook 3 minutes or until browned. Remove from pan; keep warm.
3. Add 1 tablespoon oil to pan. Add bok choy and next 3 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add tofu and broth mixture to pan; cook 1 minute or until thick. You could serve this with rice if you'd like!