Sautéed Garlic Ginger Tofu with Bok Choy and Shiitake Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender tofu cubes sautéed with fresh garlic and ginger, tossed with crisp bok choy and earthy shiitake mushrooms in a savory soy glaze. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs thinly sliced fresh garlic cloves, julienned fresh ginger, heads, halved lengthwise baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 4-5 minutes, turning occasionally until all sides are golden brown and crispy.
  2. Step 2: Remove tofu from skillet and set aside. In the same skillet, add 2 tbsp sesame oil, 4 thinly sliced garlic cloves, and 2 tbsp julienned fresh ginger. Sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add 8 oz sliced shiitake mushrooms and 4 halved baby bok choy to the skillet. Cook, stirring frequently, for 5 minutes until bok choy stalks are tender and mushrooms are softened.
  4. Step 4: Return tofu to the skillet and pour in 3 tbsp soy sauce along with 1/4 tsp red pepper flakes. Toss everything together and cook for another 2 minutes until the soy sauce evenly coats the ingredients and is slightly reduced.
  5. Step 5: Remove from heat, garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving warm over steamed rice or noodles.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Garlic Ginger Tofu with Bok Choy and Shiitake Mushrooms take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Garlic Ginger Tofu with Bok Choy and Shiitake Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep julienned fresh ginger from drying out.

Can I substitute ingredients in Sautéed Garlic Ginger Tofu with Bok Choy and Shiitake Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Garlic Ginger Tofu with Bok Choy and Shiitake Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Garlic Ginger Tofu with Bok Choy and Shiitake Mushrooms vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes