Tofu Bok Choy recipe
What would a menopausal cookbook be without a tofu bok choy recipe? My kids once told me they don’t like tofu. That is sort of like saying they don’t like pasta. Tofu, like pasta, takes on the flavor of the spices in the dish. Also, it comes in different textures. My girls absolutely love this dish because it has an authentic Asian flavor to it. They don’t like the Canadian-Chinese food, and I am glad about that because it tends to be too greasy and over-breaded to be healthy. In general, if you are going to fry tofu, you’ll want the firm stuff. If you don’t have shitake mushrooms in your local grocery store, or you find they are too expensive, you may substitute button mushrooms (although they won’t taste as good because they don’t have that silky texture). This is a low-calorie dish rich in phytoestrogens. It's very tasty so you may have to use chopsticks to slow yourself down. Ingredients 3 tbsps olive oil Method for tofu bok choy Step 1: Set a pan of water on the stove (to add the noodles to once it's boiling). While the water is cooking go to step 2. Step 2: Prepare all the vegetables and tofu by washing and chopping as required. Step 3: Heat 2 tbsps of the olive oil in a wok or frying pan, add the tofu, and cook for a few minutes, stirring occasionally, until it is golden brown. Remove tofu from wok and set aside. Step 4: Cook the noodles according to the package instructions. Step 5: Heat the remaining oil in the wok, add the garlic, ginger, mushrooms, bok choy, and leek and cook for a 5 minutes. Once everything has softened, carefully add the tofu, almonds, soy sauce, and water and cook for a few minutes. Place the cooked noodles in bowls and spoon the tofu mixture on top. Add freshly ground pepper if you wish. Enjoy.
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