Title: Stir fried bok choy with tofu
 Categories: Chinese, Vegetarian
      Yield: 2 Servings
 
    1/2 lb Soft tofu, cut into 1/2"
           -slices
    3/4 c  Water
      2 tb Shoyu or tamari
    1/2 ts 5-spice powder
      1    Bok choy, large head
      2    Garlic cloves
      4    Slices fresh ginger root
      3    Whole scallions
      1 tb Kuzu or arrowroot
      1 ts Sesame seed oil, unrefined
    1/2 ts Toasted sesame seed oil
 
  Slice bok choy into bite size pieces, separated by green and white
  pieces. Place water, shoyu and 5-spice powder in bowl. Add tofu and
  marinate at least 30 minutes. Remove tofu from marinade and place on
  oiled cookie sheet. Bake at 375 degrees F for 20 minutes on one side,
  then turn and bake 10 minutes. on other side. Dissolve kuzu or
  arrowroot in 1/4 cup of the tofu marinade. Heat light sesame oil in
  wok or 4 quart pot. Add white parts of the bok choy, cover and steam
  over reduced heat for 5 minutes. Uncover and add rest of bok choy.
  Restir kuzu or arrowroot mixture and gradually pour it into the bok
  choy liquid over medium heat. Serve with toasted tofu.
  
  Per serving:  60 calories, 3 g fat
  
  From:  Annemarie Colbin, author of "The Natural Gourment" Posted