Bok Choy, Mushrooms and Tofu Stir-Fry Recipe

Name: Bok Choy, Mushrooms and Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil divided; 1 each tofu firm, drained, pat dry and cut into 1/2-inch cubes; 2 cloves garlic; 1/2 inch ginger freshly minced, about 1 teaspoon; 2 each scallions, spring or green onions thinly sliced; 2 cups mushrooms such as enoki, oyster, shiitake, or sliced button, cremini mushrooms; 1/2 each green bell peppers cut into 1/2-inch cubes; 1/2 each sweet red bell peppers cut into 1/2-inch cubes; 1/2 each banana peppers cut into 1/2-inch cubes, or jalapeno; 8 ounces bok choy stems removed, washed, drained and separated; 2 tablespoons soy sauce, tamari or to taste; 1 tablespoon rice vinegar or to taste; 1 tablespoon oyster sauce or to taste; 1 tablespoon shaoxing wine or to taste; 1/2 tablespoon sesame oil; 2 teaspoons cornstarch

Servings: persons

2 tablespoons vegetable oil divided
1 each tofu firm, drained, pat dry and cut into 1/2-inch cubes
2 cloves garlic
1/2 inch ginger freshly minced, about 1 teaspoon
2 each scallions, spring or green onions thinly sliced
2 cups mushrooms such as enoki, oyster, shiitake, or sliced button, cremini mushrooms
1/2 each green bell peppers cut into 1/2-inch cubes
1/2 each sweet red bell peppers cut into 1/2-inch cubes
1/2 each banana peppers cut into 1/2-inch cubes, or jalapeno
8 ounces bok choy stems removed, washed, drained and separated
2 tablespoons soy sauce, tamari or to taste
1 tablespoon rice vinegar or to taste
1 tablespoon oyster sauce or to taste
1 tablespoon shaoxing wine or to taste
1/2 tablespoon sesame oil
2 teaspoons cornstarch

1
In a wok or a large nonstick skillet over medium high heat.
2
Add 1 tablespoon oil, heat until hot.
3
Add tofu cubes to the wok or pan, reduce heat to medium heat, stirring occasionally, and cook until the cubes become golden, brown and firm, about 8 minutes.
4
Meanwhile whisk together all the sauce ingredients in a bowl until well blended.
5
Set aside.
6
Transfer the cooked tofu onto a plate and set aside.
7
Add the remaining 1 tablespoon oil to wok or skillet, and return the heat to medium-high.
8
Heat until the oil is hot, add garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
9
Stir in mushrooms, and cook until most of the liquid has evaporated, 6 to 8 minutes.
10
Add all the peppers, and cook for another 2 to 3 minutes, until the peppers just start to become tender.
11
Stir in the boy choy, cook until the leaves are wilted and the stems just start to become tender but still crisp.
12
Add the tofu cubes back into the wok or skillet, and pour the sauce over.
13
Cook and stir until all the vegetables and tofu cubes are well coated and heated through, 2 minutes.
14
Remove from heat and serve with steamed rice or steamed buns.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil divided, 1 each tofu firm, drained, pat dry and cut into 1/2-inch cubes, 2 cloves garlic, 1/2 inch ginger freshly minced, about 1 teaspoon, and more.

Yes, Bok Choy, Mushrooms and Tofu Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bok Choy, Mushrooms and Tofu Stir-Fry

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