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Tofu With Shiitake Mushrooms and Baby Bok Choy

Active Work and Total Preparation Time: 25 minutes

Vegetarian

    4 baby bok choy, sliced in half lengthwise
    6 tablespoons rice vinegar
    1/4 cup soy sauce
    3 tablespoons sugar
    3 tablespoons grated ginger root
    4 green onions, sliced thin
    6 tablespoons sesame oil, divided
    1 (12.3-ounce) carton extra-firm silken tofu, sliced vertically into 1/2-inch thick slabs
    1/2 pound small shiitake mushrooms, stemmed, cut into 3 to 4 slices each
Meanwhile, combine the rice vinegar, soy sauce, sugar, ginger, green onions and 2 tablespoons of sesame oil in a small bowl and set aside.

Heat a large, heavy, nonstick skillet over medium-high heat. Add 2 tablespoons of sesame oil. Cook the tofu on both sides until golden crispy edges form, about 3 minutes a side. Be careful not to break the tofu and do not crowd the pan. Use a small spatula to turn the slices. If they start to stick in the pan, add a little more oil.

Heat a 12-inch wok or skillet over high heat. Add 2 tablespoons of sesame oil. Cook the mushrooms until tender and lightly browned, 2 to 3 minutes.

Place the tofu slices down the middle of a large rectangular platter. Arrange the bok choy along one side of the platter and place the mushrooms on the other. Pour some of the sauce over everything; pass the rest at the table.

4 servings. Each serving: 326 calories; 1,839 mg sodium; 0 cholesterol; 21 grams fat; 3 grams saturated fat; 26 grams carbohydrates; 11 grams protein; 1.72 grams fiber.

Sweet Pea and Wasabi Dip

Active Work and Total Preparation Time: 10 minutes

Vegetarian

    2 cups shelled English peas
    1 1/2 teaspoons wasabi paste
    1/2 teaspoon salt
Rinse the peas and spread them evenly in a 9-inch glass pie plate. Add 2 tablespoons of water, cover with plastic wrap and microwave on high, 4 minutes.

Combine the peas, 2 tablespoons of water, the wasabi paste and salt in a blender. Purée until smooth yet slightly chunky.

4 servings. Each serving: 60 calories; 297 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 11 grams carbohydrates; 4 grams protein; 3.93 grams fiber.

Cherries With Plum Wine

Active Work and Total Preparation Time: 5 minutes

Vegetarian

    1 pound cherries with stems
    1 cup plum dessert wine
Rinse the cherries under cold water and drain. Divide the cherries among small dessert glasses. Pour the plum wine over the cherries and serve.

4 servings. Each serving: 88 calories; 7 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 14 grams carbohydrates; 1 gram protein; 1.80 grams fiber.

--CHRISTY HEDGES, Special To The Times