Stir-Fried Garlic Tofu with Bok Choy and Shiitake Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory stir-fry featuring crisp bok choy, earthy shiitake mushrooms, and golden garlic tofu in a light soy-ginger sauce. This Asian fusion recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, baby bok choy, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 20 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes and toss with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side until golden and crispy; transfer to a plate.
  3. Step 3: Slice 6 oz shiitake mushrooms and halve 8 oz baby bok choy lengthwise. Mince 4 garlic cloves and grate 1 tbsp fresh ginger.
  4. Step 4: In the same skillet, add 2 tsp sesame oil and sauté the garlic and ginger for 30 seconds until fragrant.
  5. Step 5: Add the mushrooms and bok choy, stir-frying for 4-5 minutes until the bok choy stems are tender but leaves still vibrant.
  6. Step 6: Stir together 3 tbsp soy sauce and 3 tbsp water, then pour into the skillet. Cook for 2 minutes until the sauce thickens slightly.
  7. Step 7: Return the tofu to the pan, toss gently to coat with sauce, and cook for 1 minute more.
  8. Step 8: Garnish with 2 sliced green onions and 1/4 tsp red pepper flakes before serving hot.

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