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🍽️ Baby Pak Choi with Tofu and Mushrooms

294 kcal · 30 min · 4 servings

Ingredients

• 2 Baby Pak Choi
• 1 red bell pepper
• 100 g Shiitake mushrooms
• 200 g Tofu
• 2 tbsp Oil
• 2 tbsp Soy sauce
• 2 tbsp Rice wine
• 100 ml classic vegetable broth
• 1 tsp Cornstarch

Instructions

1. 1. Wash the baby pak choi thoroughly.
2. 2. Trim off the bottom root ends slightly.
3. 3. Halve the pak choi heads lengthwise.
4. 4. Halve the chili pepper lengthwise.
5. 5. Remove the seeds and inner core of the chili pepper.
6. 6. Wash the chili pepper.
7. 7. Cut the chili pepper into thin diagonal strips.
8. 8. Clean the shiitake mushrooms.
9. 9. Remove the tough stems of the mushrooms.
10. 10. Cut the tofu into small cubes.
11. 11. Heat the oil in a wok.
12. 12. Fry the chili strips and mushrooms for 2 to 3 minutes.
13. 13. Pour the soy sauce into the wok.
14. 14. Pour the rice wine into the wok.
15. 15. Pour the vegetable broth into the wok.
16. 16. Place the pak choi in the wok with the cut side facing down.
17. 17. Cover the wok.
18. 18. Braise the pak choi over medium heat for 4 to 5 minutes.
19. 19. Remove the pak choi from the wok.
20. 20. Place the pak choi on a serving plate.
21. 21. Whisk the starch with 2 tablespoons of cold water using a fork.
22. 22. Stir the starch-water mixture into the vegetable sauce.
23. 23. Bring the sauce to a brief boil.
24. 24. Warm the tofu briefly in the sauce.
25. 25. Pour the sauce with the tofu over the pak choi.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 294
• Protein: 19 g · Fett/Fat: 19 g · Carbs: 10 g