Stir-Fried Tofu with Shiitake and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 8 oz sliced shiitake mushrooms and stir-fry for 3-4 minutes until they begin to soften and release aroma.
  4. Step 4: Add 12 oz halved baby bok choy, stir-fry for 2 minutes until leaves wilt but stems remain crisp.
  5. 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.
  6. Step 6: Season with salt to taste and 1/4 tsp black pepper, then sprinkle 2 sliced green onions on top before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Shiitake and Bok Choy take to make?

Total time is about 25 minutes (10 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 Tofu with Shiitake and Bok Choy?

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 Tofu with Shiitake and Bok Choy?

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 Tofu with Shiitake and Bok Choy 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.

What goes well with Stir-Fried Tofu with Shiitake and Bok Choy?

Chinese st. patrick’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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