New American Plate Challenge

Bok Choy with Portabello and Tofu

Weekly Recipe
Serves 2

Flavorful Asian-style ingredients pull this recipe together to make a classic vegetarian dish.  Tofu offers the majority of the bioavailable calcium from this dish.  Miso, ginger, garlic and soy sauce offer bold flavor that many taste buds love.


  • 1 Tablespoon
    canola or sesame oil
  • 1/2
    package of firm tofu, cubed
  • 2
    stalks celery, chopped
  • 1 1/2 Cup
    (1/2 pound) Portabello Mushrooms, chopped
  • 3 Cups
    bok choy, chopped
  • 1 Tablespoon
    low-sodium soy sauce
  • 1 Tablespoon
  • 1/2 Cup
    low-sodium vegetable stock
  • 1 Teaspoon
    fresh ginger, grated
  • 1
    garlic clove, minced
  • 3
    green onions, chopped
  • 2 Cups
    fresh spinach, chopped
  • 2 Cups
    cooked rice


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

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

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

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

  5. Stir well and serve with rice.

Nutrition: 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.


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