Recipe: Tofu Chow Mein with Bok Choy and Mushrooms

TOFU CHOW MEIN

FOR THE SAUCE:
1/3 cup water
1/3 cup dry sherry (or vegetable broth)
1/3 cup soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
FOR THE VEGETABLES AND TOFU:
1 to 2 tablespoons vegetable oil
1 teaspoon sesame oil (or vegetable oil)
2 teaspoons finely chopped fresh garlic
2 teaspoons finely chopped gingerroot (or 1/2 teaspoon ground ginger)
3 cups thinly sliced bok choy (or 6 stalks (3 cups) celery, sliced)
1 medium onion, cut into thin wedges
1 (8 ounce) package (2 cups) fresh mushrooms, sliced
10 1/2 ounces (1 3/4 cups) extra firm tofu, cut into 1/2-inch cubes
Warm chow mein noodles (for serving)

In small bowl combine all sauce ingredients; set aside.

In wok or 10-inch skillet heat vegetable oil and sesame oil; add garlic and gingerroot (add more oil as needed during stir-frying). Cook over medium high heat 30 seconds.

Add bok choy and onion; continue cooking, stirring constantly, 2 minutes.

Add mushrooms; continue cooking, stirring constantly, until vegetables are crisply tender (1 to 2 minutes).

Push vegetables from center of wok. Stir sauce; add sauce to center of wok. Cook, stirring constantly, until slightly thickened (1 to 2 minutes).

Add tofu; carefully stir all ingredients to coat with sauce, Cook, stirring constantly, until heated through (1 minute).

Serve over noodles.

Makes 4 servings
Source: Recipe booklet: Occasionally Vegetarian, Land O Lakes Recipe Collection #31, 1996