Baby Bok Choy With Mushrooms And Tofu

Directions

1. On paper towels, pat tofu dry on all sides. Cut tofu crosswise into 1/2-inch thick slices. On small plate, place cornstarch.
2. Heat nonstick wok or possibly large skillet over medium heat till warm. Add in 2 Tbsp. oil and swirl to coat pan. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok. Fry till well browned on one side-about 5 min . Turn tofu slices and fry other sides till well borwned. Transfer tofu to center of large serving platter; cover with foil and keep hot.
3. Add in broth and gingerroot to wok and heat to boiling. Add in bok choy; cover and cook till tender and most of broth evaporates-about 5 min.
4. Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.
5. With slotted spoon or possibly pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep hot. Throw away ginger slices and any remaining broth.
6. Reheat wok over high heat till warm. Add in remaining 1 Tbsp. oil and the mushrooms. Stir-fry mushrooms till softened-about 3 min. Restir Sauce and pour over mushrooms; cook, stirring constantly, till thickened and bubbly. Transfer mushrooms from Sauce and place over tofu. Pour Sauce over all. Garnish with green onions, if you like.