Stir-Fried Tofu with Baby Bok Choy and Mushrooms

This stir-fried tofu with baby bok choy and mushrooms is one of my favorite vegetarian dishes because it's nutritious, flavorful, and easy to make.  Tender-crisp bok choy, golden tofu, and savory mushrooms come together in a light, delicious sauce that pairs perfectly with a bowl of hot steamed rice.  One of this recipe's best features is its simplicity.  You cook everything in one pan, making cleanup quick and easy.  You can also customize it with whatever vegetables and mushrooms you have in your refrigerator.  Whether you're looking for a simple weeknight meal or a satisfying meatless dish, this recipe is a wonderful addition to your home cooking.

Ingredients:

6 oz. of firm tofu

3 oz. baby bok choy

1 oz. of sliced button mushrooms

1 shallot, thinly sliced

2 garlic cloves, minced

1/4 cup cooking oil, for lightly frying the tofu

Chopped cilantro, for garnish (optional)

Stir-Fry Sauce ingredients:

1/3 cup water

1 tbsp soy sauce

1 tsp oyster sauce (use vegetarian mushroom sauce to make the dish vegetarian)

1/2 tsp salt

1 tsp vegetarian seasoning powder

1 tsp sugar

A pinch of black pepper

1 tsp cornstarch

Directions:

1. Preparing the ingredients:

Cut the tofu into bite-sized pieces, approximately 1/2 inch by 1 inch.  Separate the baby bok choy leaves and stems, then wash them thoroughly to remove any dirt. If the stems are thick, cut them into smaller pieces, and keep them separate from the leaves because they require different cooking times.

2. Mixing the sauce:

In a small bowl, combine the water, soy sauce, oyster sauce or vegetarian mushroom sauce, salt, vegetarian seasoning powder, sugar, black pepper, and cornstarch.  Stir until the cornstarch fully dissolves. Set aside.

3. Frying the tofu and mushrooms:

Heat the cooking oil in a deep skillet or wok over medium-high heat.  Once the oil is hot, carefully add the tofu in a single layer.  Fry for a few minutes on each side until lightly golden.  Avoid moving the tofu too much so it can develop a golden crust.

Add the sliced mushrooms and stir-fry briefly until they begin to soften.  Transfer the tofu and mushrooms to a plate, leaving about 1 tablespoon of oil in the pan. Carefully discard the excess oil.

4. Sautéing the aromatics and bok choy stems:

 

Add the sliced shallot and minced garlic to the pan. Sauté for about 30 seconds, or until fragrant.  Add the bok choy stems and stir-fry for approximately 2 minutes, until they begin to soften but still retain some crispness.

5. Combining everything:

Return the fried tofu and mushrooms to the pan.  Add the bok choy leaves and pour in the prepared sauce, stirring it once more before adding it to the pan to redistribute the cornstarch.

Stir gently and cook for another 2–3 minutes, until the bok choy is tender-crisp, the tofu is heated through, and the sauce thickens enough to coat the ingredients.  If the sauce becomes too thick, add a small splash of water.

6. Serving:

Turn off the heat and sprinkle with chopped cilantro, if desired.  Serve immediately with hot steamed rice for a simple, satisfying vegetarian meal.

Tips:

For crispier tofu: Pat the tofu dry with paper towels before frying to help it brown more evenly.

For the best texture: Cook the bok choy stems before adding the leaves so the stems stay slightly crisp while the leaves remain tender.

For a vegetarian version: Use vegetarian mushroom sauce instead of oyster sauce, and check that your seasoning powder is vegetarian-friendly.

For variety: Feel free to add carrots, bell peppers, snow peas, or your favorite mushrooms.  Adjust the cooking time according to the vegetables you use.