Bok Choy, Tofu and Shiitake Stir Fry Recipe

Name: Bok Choy, Tofu and Shiitake Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces tofu firm, pat fry and cut into 1/2-inch cubes; 2 tablespoons vegetable oil divided; 2 cloves garlic minced; 1/2 inch ginger peeled and chopped; 1 each scallions, spring or green onions sliced; 4 each mushrooms, shiitake fresh or re-dehydrated, sliced; 4 each bok choy well washed and separated; 2 tablespoons soy sauce, tamari; 1/2 tablespoon rice vinegar; 1 tablespoon shaoxing wine or sherry, or dry white wine; 1 teaspoon sesame oil; 1 tablespoon sugar; 1 teaspoon cornstarch; 1 x red pepper flakes as needed, optional

Servings: persons

8 ounces tofu firm, pat fry and cut into 1/2-inch cubes
2 tablespoons vegetable oil divided
2 cloves garlic minced
1/2 inch ginger peeled and chopped
1 each scallions, spring or green onions sliced
4 each mushrooms, shiitake fresh or re-dehydrated, sliced
4 each bok choy well washed and separated
2 tablespoons soy sauce, tamari
1/2 tablespoon rice vinegar
1 tablespoon shaoxing wine or sherry, or dry white wine
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch
1 x red pepper flakes as needed, optional

1
In a large skillet or a wok, heat 1 tablespoon vegetable oil over medium-high heat until hot.
2
Add the tofu cubes, stirring occasionally, and cook until almost all sides are golden-brown, about 6 minutes.
3
Transfer the cooked tofu cubes onto a plate and set aside.
4
Add the remaining tablespoon oil into the skillet or wok.
5
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 to 50 seconds until very fragrant.
6
Add the mushrooms, stirring often, and cook until part of the water is evaporated and browned, about 5 minutes,
7
Stir in the bok choy, and cook for another 2 minutes, or until the leaves are wilted and the stems are softened.
8
Meanwhile whisk together all the sauce ingredients in a small bowl until well mixed.
9
Pour the sauce over, cook and stir until well coated and heated through, 1 to 2 minutes.
10
Serve warm with cooked rice.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces tofu firm, pat fry and cut into 1/2-inch cubes, 2 tablespoons vegetable oil divided, 2 cloves garlic minced, 1/2 inch ginger peeled and chopped, and more.

Yes, Bok Choy, Tofu and Shiitake 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.

That's it — enjoy your meal!

Bok Choy, Tofu and Shiitake Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions