---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetarian
       Yield: 2 servings
     1/2 lb Soft tofu, cut into 1/2
     3/4 c  Water
       2 tb Shoyu or tamari
     1/2 ts 5-spice powder
       1    Bok choy, large head
       2    Garlic cloves
       4    Slices fresh ginger root
       3    Whole scallions
       1 tb Kuzu or arrowroot
       1 ts Sesame seed oil, unrefined
     1/2 ts Toasted sesame seed oil
   Slice bok choy into bite size pieces, separated by
   green and white pieces. Place water, shoyu and 5-spice
   powder in bowl.  Add tofu and marinate at least 30
   minutes. Remove tofu from marinade and place on oiled
   cookie sheet. Bake at 375 degrees F for 20 minutes on
   one side, then turn and bake 10 minutes. on other
   side. Dissolve kuzu or arrowroot in 1/4 cup of the
   tofu marinade. Heat light sesame oil in wok or 4 quart
   pot. Add white parts of the bok choy, cover and steam
   over reduced heat for 5 minutes. Uncover and add rest
   of bok choy. Restir kuzu or arrowroot mixture and
   gradually pour it into the bok choy liquid over medium
   heat. Serve with toasted tofu.
   Per serving:  60 calories, 3 g fat
   From:  Annemarie Colbin, author of “The Natural
   Gourment” Posted by: Grandma Sheila (Exner)