Tofu (firm): 100g (3.5 oz), Vegetable broth: 240ml (1 cup), Carrot: 50g (1 medium, diced), Celery: 30g (1 stalk, diced), Onion: 40g (1/4 small, diced), Garlic: 3g (1 clove, minced), Ginger: 3g (1/2 tsp, grated), Bok choy: 80g (2 cups, chopped), Mushrooms: 50g (1/2 cup, sliced), Soy sauce: 10ml (2 tsp), Sesame oil: 5ml (1 tsp), Rice vinegar: 5ml (1 tsp), Red pepper flakes: 1g (1/4 tsp), Green onions: 10g (2 tbsp, chopped), Whole grain bread: 30g (1 small slice)
1. Press 100g tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes. 2. Heat 5ml sesame oil in a pot over medium heat. 3. Add 40g diced onion, 50g diced carrot, and 30g diced celery. Cook until softened, about 5 minutes. 4. Add 3g minced garlic and 3g grated ginger. Cook for 30 seconds. 5. Add 50g sliced mushrooms and cook for 3 minutes. 6. Add 240ml vegetable broth, 10ml soy sauce, 5ml rice vinegar, and 1g red pepper flakes. Bring to a simmer. 7. Add the tofu cubes and simmer for 5 minutes. 8. Add 80g chopped bok choy and simmer for 2-3 minutes, until wilted. 9. Serve garnished with 10g chopped green onions, with 30g whole grain bread on the side.
