Baby Bok Choy with Mushrooms and Tofu
Delight your taste buds with this vibrant and satisfying Baby Bok Choy with Mushrooms and Tofu recipe! This quick and easy plant-based dish features tender baby bok choy, earthy mushrooms, and golden, crispy tofu, all brought together with a savory garlic-ginger soy sauce that’s perfect for soaking up with rice or noodles. The baby bok choy remains crisp-tender, adding a fresh crunch to complement the umami-rich mushrooms and irresistible tofu. A simple blend of pantry staples like soy sauce, vegetable broth, and sesame oil makes the sauce effortlessly flavorful, while a touch of cornstarch ensures the perfect glossy finish. Ready in just 30 minutes and packed with nutrients, this vegan and gluten-free stir-fry is a versatile option for weeknight dinners or meal prep. Garnish with green onions and sesame seeds for an elegant touch, and enjoy a wholesome dish that’s as beautiful as it is delicious. Keywords: baby bok choy, vegan stir-fry, tofu recipes, mushroom stir-fry, plant-based dinner, quick and easy recipes, Asian-inspired recipes, healthy weeknight meals.
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Recipe Information
Ingredients
- 6 heads baby bok choy
- 14 oz firm tofu
- 8 oz button mushrooms or shiitake mushrooms
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 cup vegetable broth
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons neutral cooking oil (such as canola or avocado oil)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions, sliced (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object (like a skillet or a few books) on top. Let it press for 15 minutes to remove excess water. Then, cut the tofu into 1-inch cubes.
Rinse the baby bok choy thoroughly under running water, trim the ends slightly, and cut each head in half lengthwise, leaving the core intact so the leaves stay together.
Clean the mushrooms with a damp paper towel and slice them into thin, even pieces.
In a small bowl, prepare the sauce by whisking together soy sauce, vegetable broth, cornstarch, and sesame oil. Set aside for later use.
Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook for 3-4 minutes on each side, until golden and crispy. Remove the tofu and set it aside.
In the same skillet, add the remaining 1 tablespoon of neutral cooking oil. Toss in the minced garlic and ginger, stirring frequently for 30 seconds until aromatic.
Add the sliced mushrooms and cook for 3-4 minutes until they soften and release their moisture.
Place the baby bok choy halves in the skillet, cut side down, and sprinkle in the salt and black pepper. Pour in 3 tablespoons of water to create steam, cover the skillet with a lid, and cook for 2-3 minutes until the bok choy is tender but still slightly crisp.
Return the crispy tofu to the skillet and give the prepared sauce a quick stir. Pour the sauce over the vegetables and tofu, tossing gently to coat everything evenly. Let the sauce thicken for 1-2 minutes.
Remove from heat and transfer the dish to a serving platter. Garnish with sliced green onions and sesame seeds if desired.
Serve warm as a stand-alone dish or alongside steamed rice or noodles.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
