2 bunches baby bok choy, sliced into 1″ slices
1/4 lb mushrooms, sliced
12 oz tofu, drained, cut into 1/2″ cubes
1 T oil
1 T soy sauce or to taste
Heat oil in a skillet. Cook tofu until lightly browned. Add mushrooms. Cook 1 minute. Add bok choy. Heat until bok choy is beginning to wilt. Add soy sauce just before done and mix well. Serve over steamed rice.