Stir-Fried Garlic Tofu with Bok Choy and Shiitake Mushrooms
A savory stir-fry featuring crisp bok choy, earthy shiitake mushrooms, and golden garlic tofu in a light soy-ginger sauce. This chinese-inspired stir fry (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.
Ingredients
- 14 oz firm tofu
- 8 oz baby bok choy
- 6 oz shiitake mushrooms
- 4 cloves garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 3 tbsp water
- 2 stalks green onions
- 1/4 tsp red pepper flakes
Instructions
- 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.
- 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.
- 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.
- Step 4: In the same skillet, add 2 tsp sesame oil and sauté the garlic and ginger for 30 seconds until fragrant.
- 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.
- 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.
- Step 7: Return the tofu to the pan, toss gently to coat with sauce, and cook for 1 minute more.
- Step 8: Garnish with 2 sliced green onions and 1/4 tsp red pepper flakes before serving hot.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Garlic Tofu with Bok Choy and Shiitake Mushrooms take to make?
Total time is about 35 minutes (20 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 Stir-Fried Garlic 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 firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Garlic 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 Stir-Fried Garlic Tofu with Bok Choy and Shiitake Mushrooms for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Garlic Tofu with Bok Choy and Shiitake Mushrooms vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
