6 bunches of baby bok choy
14 oz firm tofu
6 Shiitake mushrooms
1 green onion
2 garlic cloves
2 slices of ginger
1 tsp salt
1/2 tsp light soy sauce
3 tbsp olive oil
Tear off and wash the leaves off each bok choy bunch.
Rinse tofu under cold water and cut into ~12 pieces (4 cuts on the longer side, 3 on the shorter side).
Wash the mushrooms and cut off the stem. Then, quarter/slice each cap.
Peel and mince garlic cloves.
Mince the two slices of ginger.
Wash and chop up the green onion.
Pour two tablespoons of olive oil in a non-stick pan and arrange tofu in the pan.
Cover the pan, turn the stove to medium-high, and fry tofu for ~5 minutes.
After 5 minutes, check to see if the bottom of the tofu has a thin layer of golden crust. If not, fry for 2-3 more minutes at a time.
Carefully transfer the tofu to a plate.
Add 1 tbsp olive oil, ginger, and green onions and stir for 1 minute.
Add mushrooms, baby bok choy, and fried tofu and gently toss together with a spatula for 3-4 minutes.
Add soy sauce, garlic, and salt. Gently toss for another 2 minutes.
Add 1 tablespoon of water and let everything simmer.
Once the bok choy has wilted, and the mushrooms are soft (about 3-4 minutes), turn off the stove.
Add additional salt if you like your dishes a bit saltier.
Serve and enjoy!