1cupslivered water chestnutsfrom peeled fresh water chestnuts or canned, drained
6ouncescremini or shiitaki mushroomssliced
Wash the heads of bok choy well and trim the bottom. Cut the bottom, whitish part of the stalk into 1/2-inch slices. Set them aside and slice the green leaves thinly and place on a separate plate.
Cut the tofu into slices or cubes. Combine the orange juice, soy sauce, agave, rice vinegar, sesame oil, and cornstarch in a small bowl.
Heat a large wok or deep skillet. Add a splash of water, if necessary to prevent sticking, and add the bok choy stalks, carrot, and ginger. Cook for 2-3 minutes. Add water chestnuts, garlic, and mushrooms and continue to cook until mushrooms begin to soften, about 2 more minutes. Stir in the bok choy greens, place the tofu on top, and cover tightly. Steam briefly until greens are wilted and bright green, about 1-2 minutes. Stir the orange juice mixture, add it to the skillet, and bring to a boil. Simmer until slightly thickened, about 30 seconds. Serve with rice or other grain.