Tofu with shiitake mushrooms and baby bok choy Recipe - Los Angeles Times

Name: Tofu with shiitake mushrooms and baby bok choy Recipe - Los Angeles Times
Ingredients: 4 baby bok choy, sliced in half lengthwise; 6 tablespoons rice vinegar; 1/4 cup soy sauce; 3 tablespoons sugar; 3 tablespoons grated ginger root; 4 green onions, sliced thin; 6 tablespoons sesame oil, divided; 1 (12.3-ounce) carton extra-firm silken tofu, sliced vertically into 1/2-inch thick slabs; 1/2 pound small shiitake mushrooms, stemmed, cut into 3 to 4 slices each

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Ingredients

4 baby bok choy, sliced in half lengthwise
6 tablespoons rice vinegar
1/4 cup soy sauce
3 tablespoons sugar
3 tablespoons grated ginger root
4 green onions, sliced thin
6 tablespoons sesame oil, divided
1 (12.3-ounce) carton extra-firm silken tofu, sliced vertically into 1/2-inch thick slabs
1/2 pound small shiitake mushrooms, stemmed, cut into 3 to 4 slices each