Stir-Fried Tofu with Shiitake and Bok Choy

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 drafted and published.

A savory stir-fry combining firm tofu, earthy shiitake mushrooms, and crisp bok choy in a fragrant garlic-soy sauce. This Chinese-inspired St. Patrick’s Day recipe, ready in about 25 minutes, pairs firm tofu, shiitake mushrooms, baby bok choy 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz, cubed into 1-inch pieces firm tofu
8 oz, sliced shiitake mushrooms
12 oz, halved lengthwise baby bok choy
3 cloves, minced garlic cloves
1 tbsp, finely grated ginger
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp, dissolved in 2 tbsp water cornstarch
2 stalks, sliced thin green onions
to taste salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and stir-fry for 5 minutes, turning occasionally until golden on all sides; remove tofu and set aside.
Step 2: In the same wok, add 3 minced garlic cloves and 1 tbsp finely grated ginger, sauté for 30 seconds until fragrant but not browned.
Step 3: Add 8 oz sliced shiitake mushrooms and stir-fry for 3-4 minutes until they begin to soften and release aroma.
Step 4: Add 12 oz halved baby bok choy, stir-fry for 2 minutes until leaves wilt but stems remain crisp.
Step 5: Return the tofu to the wok, pour in 3 tbsp soy sauce and 1 tbsp sesame oil, then add 1 tsp cornstarch dissolved in 2 tbsp water. Stir constantly for 1-2 minutes until sauce thickens and coats ingredients evenly.
Step 6: Season with salt to taste and 1/4 tsp black pepper, then sprinkle 2 sliced green onions on top before serving.