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Crispy tofu and mushroom medley

kept bylaerkin

Serves 3


1 pound extra firm tofu, rinsed, pressed between two plates for a few minutes, and patted dry with a towel
1 tablespoon olive oil
8 fresh shiitake mushrooms, thinly sliced
2 packages of enoki mushrooms, bottom inch of stems trimmed and discarded
5 baby bok choy, ends trimmed and ripped into leaves
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
2 tablespoons water
2 tablespoons sesame oil
1½ teaspoons red pepper flakes
2 tablespoons sesame seeds, roasted for a couple of minutes on the stove and pulsed in a food processor
¼ cup green onions, thinly sliced



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