Recipe: Bok Choy with Portobello and Tofu (serves 2)

BOK CHOY WITH PORTOBELLO AND TOFU

1 Tbsp. canola or sesame oil
1/2 package of firm tofu, cubed
2 stalks celery, chopped
1 1/2 cups (1/2 pound) Portobello mushrooms, chopped
3 cups bok choy, chopped
1 Tbsp. low-sodium soy sauce
1 Tbsp. miso
1/2 cup low-sodium vegetable stock
1 tsp. fresh ginger, grated
1 garlic clove, minced
3 green onions, chopped
2 cups fresh spinach, chopped
2 cups cooked rice

Heat oil over medium heat. Add tofu, celery and mushrooms. Saut until tofu begins to color, about 5 minutes.

Place the bok choy on top. Lower heat to medium-low and cover. Cook about 10 minutes.

Whisk together miso, vegetable stock, ginger, garlic and soy sauce. Pour over bok choy and stir.

Add onions and spinach on top. Cover again and cook for about 5 minutes.

Stir well and serve with rice.

Makes 2 servings

Per serving: 210 calories, 8 g total fat (0 g saturated fat), 33 g carbohydrate, 8 g protein, 6 g dietary fiber, 760 mg sodium.

Source: the American Institute for Cancer Research