Categories: Asian, Chinese, Healthy Weight, Heart Healthy, June2012, Soups, Tofu

Ingredients

• 14 ounces firm tofu, preferably water-packed
• 2 tsp canola oil
• 2 Tbs grated fresh ginger
• 6 cloves garlic, minced
• 4 ounces fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
• 1 Tba brown sugar
• 4 cups vegetable broth
• 1/4 cup reduced-sodium soy sauce
• 2 tsp chile-garlic, or to taste
• 4 cups thinly sliced bok choy greens
• 8 ounces fresh Chinese-style (lo mein)
• 1/2 cup chopped fresh cilantro

Directions

1. Drain and rinse tofu; pat dry. Cut into 1-inch cubes.

2. Heat oil in a Dutch oven over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add mushrooms and cook until slightly soft, 2 to 3 minutes. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Add bok choy and tofu, cover and simmer until the bok choy is wilted, about 2 minutes. Increase heat to high and add noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from heat and stir in cilantro.

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