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By Priya Konings

Mango Tree is one of D.C.’s hottest new restaurants and Chef Paul Kennedy has generously shared the recipe for one of the restaurant’s most popular dishes: Stewed soft tofu with bok choy, edamame, shiitake mushrooms, and bean sprouts. Not only did he share the recipe, but he also did a demonstration. Having sampled the completed dish, I can tell you it is earthy and savory, with crunchy veggies and a strong ginger and garlic flavor profile. The recipe is below and will feed two people. Serve it with rice or eat it plain; either way its delicious! Oh and an extra bonus: this dish is super healthy and low-calorie. If you are too lazy to make it at home, just stop by Mango Tree anytime and Chef Paul will be happy to make it for you!



• 1 19oz cube tofu
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 6 pieces baby bok choy
• 1 carrot cut into thin batons
• 20 pieces edamame, peas removed
• 10 pieces fresh shitake mushroom
• 1 tbsp bean sprouts
• 2 cups vegetable stock
• 1 ½ tbsp soy sauce
• 2 tsp white sugar
• Salt and pepper to season
• Cilantro or something similar to garnish
• Oil






• Place a medium sized flat bottom pan onto medium heat and add a little cooking oil (if you have wok, use that)
• Cook the garlic and ginger for 30 seconds
• Add the vegetable stock and bring to boil
• Reduce heat and add the bok choy, edamame, carrots and shitake mushrooms
• Cook for a further 2 minutes
• Add the tofu and bean sprouts and cook for further 1 minute
• Add the soy sauce, sugar, some salt and pepper and stir
• Taste to see if seasoning is right
• Divide the ingredients equally between 2 bowls and serve with steamed jasmine rice







Tips from the Chef:

• Always use fresh produce, do not use frozen otherwise you will not get the same result
• Try not to use a soy sauce that is too salty, look at the salt content and get one that has a lower content
• Hard tofu works just as well with this dish if you cannot find soft
• You can use any vegetables with this dish as long as in season