[Ghoulish Delight]

1 package firm tofu
juice from 2 limes
3 Tblsp peanut oil
3 Tbpsp rice vinegar
1/4 cup soy sauce
1 tsp dried ginger (or use fresh, not sure how much is equivalent)
salt
pepper
2 heads of bok choy, coarsely chopped
mushrooms, cut into largish chunks
2 cloves minced garlic


Drain the tofu, cut into small cubes (no bigger than 1/2 inch). whisk together lime juice, 2 Tblsp of the oil, rice vinegar, soy, ginger, salt and pepper to taste. Add the tofu and stir until the tofu is well coated in the sauce. Let sit for at least an hour.


Over medium-high heat, heat a large frying pan or wok, add remaining peanut oil. Once the oil is hot, add garlic, stirring to keep it from burning. When it starts to brown, add bok choy. Stir over the heat. Once the bok choy begins to wilt, add the mushrooms. Continue to stir until mushrooms just begin to heat up and cook. Dump the tofu (along with the lime/soy mixture) in. Cook, stirring, until mushrooms are done to your liking and liquid has reduced some.

For a thicker sauce, after the tofu has soaked, strain the liquid out and whisk in 2 tsp of corn starch before adding it to the pan.