• 8 ounce pack of firm tofu
• 8 ounces chestnut mushrooms (or other closed cup variety)
• 3 ½ ounces fresh sprouted beans
• 8 ounces pac choi
• 3 tablespoons soy sauce
• 2 teaspoons runny honey
• 1 tablespoon sesame seeds
Wash & dry the pac choi. Shred the leaves and keep on one side. Finely cut the stalks and keep on one side. Slice or chop the mushrooms. Cut the tofu into cubes. Heat some oil in a wok and add the mushrooms, tofu and pac choi stalks. Cook for 5 minutes, until tender, stirring often.
Meanwhile, mix together the soy sauce, honey and sesame seeds to make the sauce. Add the pac choi leaves to the pan and cook for 1-2 minutes, until slightly wilted. Add the bean sprouts and the sauce. Mix well so everything is coated. Serve immediately. This dish goes well with brown rice or noodles too.