Bok Choy, Mushrooms and Buckwheat Noodles


Makes about 3-4 servings

1/4 cup vegetable broth

1/3 cup diced onions

1 pound Bok choy, chopped

1 cup sliced mushrooms

1 cup cubed baked Tofu

6-8 tablespoons Vegetarian "Oyster" Sauce, recipe below:

Makes about 1 cup

1/2 cup vegetable broth

1/2 cup reduced-sodium soy sauce

1/4 cup maple syrup

2 tablespoons rice vinegar

4 garlic cloves, minced

1 tbsp. grated fresh ginger

1 tbsp. cornstarch mixed with 1 tbsp. water

1/8 tsp Sriracha sauce (optional)


1.In a skillet, combine vegetable broth, onions, and bok choy. Cover and cook over medium heat for 2-3 minutes, until bok choy softens. Add mushrooms and cook for an additional 2-3 minutes.

2. Gentle add tofu and 6 tablespoons of sauce. Cook for 2-3 minutes, adding up to 2 tablespoons more sauce if necessary.

3. Cook the noodles according to the package instructions and add in to the sauce.

4. Bake the tofu, recipe on the website for Marinated Baked Tofu.

5. Add the baked tofu to the skillet and serve warm.

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