Shiitake Mushroom Stir Fry with Tofu and Bok Choy Is Your New Weeknight Dinner Favorite
Minutes to make. Umami for days.
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Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease, and infections. This mushroom stir fry with tofu and Bok Choy is an easy — and delicious — way to incorporate them into your diet. The dish is totally plant-based and takes just minutes to make. You’re going to put this one on repeat, we just know it.
More Related Recipes to Try Next:
Vegan Kimchi Fried Rice with Mushrooms and Snow Peas
Miso, Almond, and Mushroom Soba Noodle Bowls
Vegetable Pho with Mushroom Broth
Shiitake Mushroom Stir Fry with Tofu and Bok Choy
Ingredients
- 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. organic 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
Preparation
- Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chili sauce, garlic, and sesame oil.
- 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.
- 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
- Calories 267
- Carbohydrate Content 18 g
- Cholesterol Content 0 mg
- Fat Content 17 g
- Fiber Content 5 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 396 mg
- Sugar Content 5 g