Stir Fried Shitake Mushrooms with Tofu and Bok Choy
Elevate your weeknight dinner with this vibrant Stir Fried Shiitake Mushrooms with Tofu and Bok Choy! Packed with protein-rich crispy tofu, tender shiitake mushrooms, and crunchy baby bok choy, this plant-forward stir-fry is bursting with savory umami flavors from a glossy soy-based sauce enriched with oyster or vegetarian mushroom sauce. Fragrant garlic, ginger, and green onions add aromatic depth, while a touch of sesame oil ties it all together. Ready in just 35 minutes, this quick and easy recipe offers a perfect balance of textures and flavors, making it a satisfying choice for vegans and vegetarians alike (with a vegan option included). Serve it over fluffy steamed rice or noodles for a wholesome, delicious meal that’s sure to become a new favorite.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 250 grams shiitake mushrooms
- 300 grams baby bok choy
- 3 tablespoons soy sauce
- 1.5 tablespoons oyster sauce (or vegetarian mushroom sauce for vegans)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 3 units garlic cloves
- 1 inch fresh ginger
- 2 units green onions
- 0.25 teaspoons black pepper
- 0.5 teaspoons optional red chili flakes
Instructions
Press the tofu between paper towels to remove excess moisture. Cut it into 1-inch cubes and set aside.
Clean the shiitake mushrooms and slice them into thin pieces. Trim the ends of the baby bok choy and separate the leaves. Rinse thoroughly and pat dry.
Mince the garlic cloves, grate the ginger, and thinly slice the green onions, keeping the green and white parts separate.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch dissolves. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the tofu cubes and cook for 6–8 minutes, turning occasionally, until they are golden and crispy on all sides. Remove from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the same pan. Add the minced garlic, grated ginger, and white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the pan and stir-fry for 3–4 minutes until they release their moisture and become tender.
Add the bok choy to the pan and stir-fry for another 2 minutes, until the leaves are wilted but the stems remain crisp.
Return the crispy tofu to the pan and pour the prepared sauce over the mixture. Stir everything well to coat evenly. Let the sauce thicken, about 1–2 minutes.
Season with black pepper and red chili flakes, if desired. Sprinkle the green parts of the green onions over the stir-fry before serving.
Serve hot over steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 766 mg | 59% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 753 mg | 16% | |
*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.
