nutritional information

Per 1-cup serving:

  • Calories: 267
  • Protein: 13 g
  • Total Fat: 17 g
  • Saturated Fat: 2 g
  • Carbohydrates: 18 g
  • Cholesterol: 0 mg
  • Sodium: 396 mg
  • Fiber: 5 g
  • Sugar: 5 g
Vegan

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Serves 4

30 minutes or fewer

Stir-fries are an ideal way to experiment with exotic mushrooms.
  • 1 tsp. cornstarch
  • 2 Tbs. low-sodium soy sauce
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chile sauce, such as sriracha
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. sesame oil
  • 3 Tbs. canola oil, divided
  • 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
  • 1 lb. bok choy, cut into 1 ½-inch pieces
  • 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.

February 2010 p.60

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comments

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.

Shelly Scott - 2016-02-05 13:04:35

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

Vicki - 2016-01-19 21:44:57

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.

Vicki - 2016-01-19 21:41:51

Yummy!

Arthur in the Garden! - 2016-01-19 13:15:34

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

John - 2016-01-18 22:15:49

Too much unhealthy oil.

JCB - 2015-07-23 10:40:18

Thanks for sharing a stunning recipe

Elsje Parsons Massyn - 2015-07-23 08:29:22

Great flavor. Would work with several veggies.

Susan Aberle - 2014-10-07 03:27:01

lovely recipe

dufus - 2014-10-01 04:01:51

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!

Nally - 2014-09-22 12:24:49

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...

Robin - 2014-09-11 03:10:06

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

carlaskis - 2014-06-26 21:59:10

Great recipe. Enjoy

Mom - 2014-05-12 21:48:49

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

Pamela Jacobs - 2014-04-11 00:12:50