Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy Recipe | Vegetarian Times Skip to main content

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Stir-fries are an ideal way to experiment with exotic mushrooms.



Ingredient Line: 
1 tsp. cornstarch
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2 Tbs. low-sodium soy sauce
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2 tsp. minced fresh ginger
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2 tsp. Thai chile sauce, such as sriracha
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2 cloves garlic, minced (2 tsp.)
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1 tsp. sesame oil
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3 Tbs. canola oil, divided
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1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
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1 lb. bok choy, cut into 1 ½-inch pieces
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2 cups sliced fresh shiitake mushrooms


1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.

2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.

3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

Nutrition Information: 

13 g
Total Fat: 
17 g
Saturated Fat: 
2 g
18 g
0 mg
396 mg
5 g
5 g
Serves 4

Comments on this Recipe

Live this! Super quick and easy. I toss with soba noodles - delicious!!

This if fantastic! I went easy on the oil and choose to use vegetable broth to saute the greens and onions to cut down on saturated fat. I think I'll add some peanuts next time and pour it over a bed of Quinoa.

yummy! my first sucess at cooking tofu. at first i thought it would need some noodles or rice but i was wrong. quick and easy recipe i just got home from work and whipped it up in about 20 min. for lunch

tried this.....was really good

Love this! A little time consuming but well worth it. For more flavor I add onions to the tofu when browning. Also the sauce is great...I usually make extra. If I dont have Thai chile sauce on hand, I add cayenne to the sauce.

This recipe was pretty good, but next time I will definitely marinate the tofu before stir frying. Also, needs a noodle to round it out if you're feeding more than one person.

Very good recipe - first time I've had success with tofu also. Don't try this without a nonstick pan though. If you like it spicy you'll need to add additional sriracha...

easy and yummy. try over rice

This is awesome! I'm not vegetarian, but I always found tofu an interesting food, it baffled me how I just didn't like it any of the ways I had tried it (I'm usually very open-minded when it comes to food). So this week I decided I was going to try and cook it myself. I marinated it in almost the same sauce as the one added at the end of this recipe (soy sauce and garlic and ginger) for a few hours, then followed the recipe and it was awesome. Sara - 1 Tofu - 0 If you like shiitake and oriental flavours but think you don't like tofu, give this recipe a try ;)

Kind of bland flavor in spite of great spicy sauce. I'd use only 1/2 the tofu and marinate it in the sauce before cooking, then cut the stems off the mushrooms which I didn't do this time. Maybe add some green onions. Love the peanut idea.

tasty!! i love the spiciness mixed with the ginger and with all the sauce you can't taste the tofu. will definitely make this one again.

Fantastic recipe; wouldn't change a thing. My husband is not a fan of tofu but devoured seconds of this flavorful dish. All the textures mingle very well. Served over brown rice.

This one has become a favorite in our house-- we make it about once every two weeks. Serve it over quinoa, which we use instead of rice. Very tasty and even my not totally vegetarian husband inhales this one.


dinner tonight

Looks delicious

Have made this twice now and it is phenomenal every time. Easy to make, fast, and delicious. I eat a mostly plant-based diet and my husband still eats meat, but he eats this happily. Our household likes things spicy so we add an additional teaspoon or two of sriracha. I also double the number of mushrooms. Carrots would be a great addition to this, both for flavor and the color addition.

I made this today for dinner and it is great! I just stopped eating meat and this was a first great recipe to try. I marinated the tofu with the sauce beforehand like the comments said and then just made the sauce again for the end. I also used half the tofu bc it was my first time trying this. And adding the ginger and garlic made the sauce less spicy which was a plus bc I'm not much of a spicy person. I love this recipe and will definitely be making this again

Made it! And it's delicious and filling!!

I really enjoy eating tofu dishes. Would like to have this recipe emailed to me.

here it is

This was excellent. I marinated the tofu beforehand as suggested. Will cut down on the oil next time.

Great recipe. Enjoy

Excellent flavors! Made with bok choy fresh picked from our garden, which was amazing. Good served with rice noodles.

I just had a foodgasm. Excellent flavor, beautiful dish. I like the idea of marinating the tofu. Well darn, guess I'll have to make it again...

This has got to be one of the best tofu stir frys ever! Absolutely loved the taste and tweaked the flavours to my liking. Deserve a round of applause!

lovely recipe

Great flavor. Would work with several veggies.

Thanks for sharing a stunning recipe

Too much unhealthy oil.

30 minutes or FEWER? Where are the copy editors at this magazine?


Great meal, I made the following changes to reduce the oil. Marinate the tofu in the soy sauce mixture (I used Tamari instead of soy) for an hour or so, then bake the tofu at 400 for 15 minutes, flip and bake another 5 minutes. I do all my tofu this way, takes more time, but I think it is much more tasty! You can bake it the night before, I have even done this and then froze the tofu so its ready to go. Second, you don't need that much oil for the veggies, half as much is plenty.

OH forgot to put this in - add a squeeze of lime juice to the sauce/marinade, it really makes the flavor pop.

Turned out really good. Would make special note to drain tofu the night before, chop the bok choy into smaller pieces and cook in batches if necessary.