Tofu and Shiitake Stack with Bok Choy-Ginger Puree
Serves 4
Ingredients
For the tofu:
1 cup of low sodium vegetable broth
2 tablespoons of sesame oil
1 tablespoon of low sodium soy sauce
1 tablespoon of agave syrup, honey or sugar
1 teaspoon of rice vinegar
1 block of firm tofu
For the puree:
One-fourth cup of leftover prepared marinade (above)
One-half tablespoon of fresh grated ginger
3 cups of bok choy
One-fourth teaspoon of salt
8 Fresh shiitake caps, stems removed
Preparation
- Slice block of tofu into 12 slices. Place between several layers of paper towel and set a few cookbooks on top to press out moisture. Let set for 10 minutes.
- Combine all of the marinade ingredients in a large and shallow glass dish. Cover and refrigerate overnight. Flip the tofu to fully coat.
- Place ¼ cup of the marinade into a skillet over medium-low heat. Add in the ginger and sauté for 1 minute.
- Add in the bok choy and allow to soften for about 5 minutes, stirring occasionally. Add to a blender and allow to cool while you prepare your tofu.
- In the same pan, add in about 3 TB of the marinade and the tofu. Increase the heat to medium. Allow to sauté for about 5 minutes. Check the bottom of the tofu—if it is nicely browned, flip it over, then allow to sauté for an additional 5 minutes. Transfer to a separate plate to slightly cool.
- Add 3 TB of the marinade to the pan. Place the shiitake caps into the pan, then cover. Allow to steam for 3-5 minutes, and remove them from the heat.
- Puree bok choy and ginger until smooth, adding a little bit more of the marinade if needed.
- To serve, stack the tofu and shiitake, then drizzle with the bok choy puree.
Nutrient Information (per serving)
Calories 185
Fat 12 g
Saturated fat 2 g
Cholesterol 0 mg
Carbohydrate 10 mg
Fiber 3 g
Protein 13 mg
Sodium 215 mg
Established in 1988, Food Outreach continues to be the only nonprofit organization in greater St. Louis that focuses on providing critical nutritional support to low-income men, women and children battling cancer or HIV/AIDS. The on-staff Chef and Registered Dietitians are pivotal to the program. Through a combination of freshly prepared frozen meals, groceries and nutrition counseling, clients have access to critical nutrients to help them best optimize their treatments and enhance their quality of life. In 2012, Food Outreach provided more than 500,000 nutritious meals at no cost to 2,053 clients living in 174 Missouri and Illinois zip codes. For more information, call 314-652-3663 x121 or visit www.foodoutreach.org.