Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil.
1 package firm tofu, cut into thin strips or cubes
2 heads baby bok choy, separated into individual stalks
4 scallions, finely chopped
8 shitaki mushrooms, fresh or dried and rehydrated
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
Dry saute the turmeric, pepper, garlic, onion powders in a heavy skillet for several minutes over medium heat. Add tofu and even coat with garlic, onion and turmeric. Add about 1/4 cup of water and stir to mix well. Let cook for about 5 minutes. If the water evaporates add another 1/4 cup. Add in the chopped scallions and stir. Top with the bok choy stalks. Add more water as needed when pan becomes dry. Cook until bok choy becomes limp. Stir in mushrooms and cook another couple of minutes. Season to taste as desired with salt or soy sauce. Serve with brown rice.