Tofu Sesame Bok Choy

Here is a quick vegetarian dish, pulled together in minutes. Serve with brown rice or other whole grain for complete protein.

1/2 tsp extra firm Tofu, cut into 1/4-inch pieces

8 oz fresh button mushrooms, sliced, or 1 8 oz can mushrooms slices

2 Tbsp hoisin sauce

1 tsp fish sauce (I used Red Boat)

1 Tbsp sesame oil

2 Tbsp soy sauce

2 Tbsp pale dry sherry

In a wide non-stick skillet, sauté the wok chop and mushrooms with a dash of canola or peanut oil for about 3-5 minutes.

In a small bowl mix together the hoisin, fish sauce and sesame oil, soy sauce and sherry. Pour into bok choy mixture.

Fold in the tofu. Cook until the tofu is heated through. Plate the dish and garnish with toasted sesame seeds.

Serve with brown rice if desired.

Serves 3-4.

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