Tag Archives: Sun-Bird

Baby Bok Choy and Tofu in Bourbon Sauce

 Baby Bok Choy Tofu Bourbon Sauce at This Mama Cooks! On a Diet - thismamacooks.com

It’s been awhile since I’ve done a Meatless Monday post. Frankly, they’re a bit of a challenge since I usually cook around some sort of animal protein I can find in my freezer like venison or fish. Even so, it’s not much of a challenge for anyone to substitute slices of firm tofu instead of chicken, especially since tofu’s perfect for soaking up the flavors of anything you cook it in like Sun-Bird’s Bourbon Chicken Seasoning Mix.

Add some baby bok choy and you have a quick, Asian inspired Meatless Monday dish. You can serve this alone or add some brown rice or quinoa for a heartier dish!

Please note that Sun-Bird’s Boubon Chicken Seasoning Mix does contain wheat, so isn’t gluten free. It also contains soy and milk. Sun-Bird has many seasonings that may work better for your food sensitivities or allergies. Check the ingredient label to make sure!

Baby Bok Choy Tofu Bourbon Sauce at This Mama Cooks! On a Diet - thismamacooks.com

Baby Bok Choy and Tofu in Bourbon Sauce

To reduce sodium use a low sodium soy sauce.

Ingredients

  • 1 19-20 ounce block extra firm or firm tofu, cut into 1/2 inch thick squares.
  • 2 tablespoons canola oil, divided
  • 6 baby bok choy
  • 1 packet Sun-Bird Bourbon Chicken Seasoning Mix
  • 1 1/2 tablespoons soy sauce
  • 3 1/2 tablespoons powdered stevia, like Stevia in the Raw
  • 1 cup water

Directions

  1. Prepare the baby bok choy by filling your clean sink with cold water.
  2. Slice the baby bok choy lengthwise in half keeping the leaves attached.
  3. Soak the cut bok choy in the cold water to remove any trapped dirt.
  4. Combine seasoning from the Sun-Bird packet, soy sauce, stevia and water in a bowl and set aside.
  5. Heat a large frying pan over medium high heat. Add 1 tablespoon of canola oil.
  6. Lift the bok choy out of the soaking water and lay it, still wet, into the frying pan in an even layer. Cook each side until the leaves have wilted, but the core and stems remain slightly firm.
  7. Remove from pan and place in an oven safe dish. Keep cooked bok choy in a warm oven.
  8. Heat frying pan over medium high heat. Add 1 tablespoon of canola oil.
  9. Add tofu squares and gently saute until slightly golden brown.
  10. Stir in seasoning mixture and bring to a boil.
  11. Reduce heat and simmer for 2 minutes until sauce has thickened.
  12. Add in cooked baby bok choy and gently stir to combine. Serve.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: Serves 4
  • Calories: 353
  • Calories from Fat: 136
  • Total Fat: 15.1g
  • Saturated fat: 2.0g
  • Unsaturated fat: 13.1g
  • Sodium: 1353mg
  • Total Carbohydrates: 37.2g
  • Sugar: 15.8g
  • Fiber: 13.9g
  • Protein: 30.3g
  • Cholesterol: 0mg

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Disclosure: Guenther, the parent company of Sun-Bird, provided compensation for this post. All opinions and experiences are my own

Mongolian Tofu with Sun-Bird Seasoning Mix

Mongolian Tofu

After my husband, Paul, got laid off last June, we stopped eating out to cut back on expenses. Even going out to our local (and reasonably priced) Asian restaurant was out of the question. I missed having my favorite Chinese, Vietnamese and Tai dishes, especially knowing how hard it was to replicate those dishes at home. I’ve tried to before and was never successful. (Though I do have to admit that Paul’s one hell of a home sushi chef and Pad Thai cook.)

When I signed up as a Sun-Bird Seasonings blogger, I hoped that I’d be able to make healthy, inexpensive and authentic tasting dishes at home with their seasoning mixes. So far I’ve tried two that I’ve loved: Stir Fry Seasoning Mix and Mongolian Beef Seasoning Mix. Both Sun-Bird Seasonings mixes were easy to make, especially with things I had on hand, like frozen vegetables. Best of all, they were delicious and just as good as any thing I had out at Chinese restaurants by my home – and without the pricy bill and tip!

Healthing up Sun-Bird Seasoning Mixes

Now I’ll be honest. The mixes aren’t perfect. They contain things like sugar, whey (which I have a food sensitivity to), corn syrup, and even MSG. Some of their mixes are better than others, so read the labels.

Luckily, there are ways to health things up. For example, if the label directions have you add sugar, you could use powdered stevia instead. Or if you’re supposed to add soy sauce, you could use a low-sodium or gluten free soy sauce.

I’ve also noticed that the packets create a lot of very thick sauce. To thin it, add more water. This way you can add more food, especially healthy stir fry vegetables. Believe me, a little sauce goes a long way, especially with the spicy mixes.

Finally, serve your dishes with whole grain brown rice.

Mongolian Tofu

When I made Mongolian Beef for my family, there wasn’t quite enough to go around as I knew my husband and son would want more than the usual serving. So I decided to cook up some tofu for myself. Here’s how:

Mongolian Beef mix directions

  1. Cook up the beef as directed on the back of the packet. (I added 1/2 a onion to the beef when I browned it.)
  2. After dishing up the beef, deglaze the skillet with water, broth or maybe a little white wine. (I used water.) Add just enough liquid (1/2 to 1 cup) to thin out the sauce and get the cooked bits off the skillet. Don’t cook to reduce the sauce. (You’ll do that later with the tofu.) Instead, pour the resulting broth into a bowl and set aside.
  3. Heat the skillet over medium to medium high heat. While it’s heating, slice a block of very firm tofu into 1/2 inch slices.
  4. Add a little cooking oil or cooking spray to the pan and lay the tofu slices in the pan.
  5. Cook each side of the tofu until medium brown. Remove from skillet and place in a dish or plate, if necessary, to make room for more slices. Keep warm.
  6. Cook all slices of the tofu and return them all to the skillet, loosely layered.
  7. Add deglazing broth back to pan to cover tofu. Heat until broth thickens.
  8. Remove skillet from heat and serve with stir fry vegetables.

I used another packet of Mongolian Beef mix to stir fry a huge portion of frozen stir fry vegetables – enough for the beef AND the tofu. I then served the Mongolian Beef with vegetables and rice, but just had vegetables with the Mongolian Tofu.

Just a note of warning, this is a spicy dish. My spice-loving husband and son thought it was too spicy! This shocked me, because I loved it – and I’m not into spicy food. Well, I do like spicy Asian food that is sweet, and Mongolian Tofu at home with Sun-Bird Seasoning Mix fit the bill.

What’s your favorite Asian dish to eat out or make at home?

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Disclosure: Guenther, the parent company of Sun-Bird, provided compensation for this post. All opinions and experiences are my own.