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Bok Choy, Mushrooms and Tofu Stir-Fry

Bok Choy, Mushrooms and Tofu Stir-Fry

This bok choy, mushrooms and tofu stir-fry delivers sweet, sour and slightly spicy flavor. It's hard to not taste good when you have garlic, ginger, scallions, soy sauce, sesame oil... all these classic and delicious Asian spices in one dish.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 tablespoons vegetable oil
1 each tofu
firm, drained, pat dry and cut into 1/2-inch cubes
2 cloves garlic
½ inch ginger
freshly minced, about 1 teaspoon
2 each scallions, spring or green onions
thinly sliced
2 cups mushrooms
such as enoki, oyster, shiitake, or sliced button, cremini mushrooms
½ each green bell peppers
cut into 1/2-inch cubes
½ each sweet red bell peppers
cut into 1/2-inch cubes
½ each banana peppers
cut into 1/2-inch cubes, or jalapeno
8 ounces bok choy
stems removed, washed, drained and separated
2 tablespoons soy sauce, tamari
or to taste
1 tablespoon rice vinegar
or to taste
1 tablespoon oyster sauce
or to taste
1 tablespoon shaoxing wine
or to taste
½ tablespoon sesame oil
2 teaspoons cornstarch


In a wok or a large nonstick skillet over medium high heat.

Add 1 tablespoon oil, heat until hot.

Add tofu cubes to the wok or pan, reduce heat to medium heat, stirring occasionally, and cook until the cubes become golden, brown and firm, about 8 minutes.

Meanwhile whisk together all the sauce ingredients in a bowl until well blended. Set aside.

Transfer the cooked tofu onto a plate and set aside.

Add the remaining 1 tablespoon oil to wok or skillet, and return the heat to medium-high.

Heat until the oil is hot, add garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Stir in mushrooms, and cook until most of the liquid has evaporated, 6 to 8 minutes.

Add all the peppers, and cook for another 2 to 3 minutes, until the peppers just start to become tender.

Stir in the boy choy, cook until the leaves are wilted and the stems just start to become tender but still crisp.

Add the tofu cubes back into the wok or skillet, and pour the sauce over.

Cook and stir until all the vegetables and tofu cubes are well coated and heated through, 2 minutes.

Remove from heat and serve with steamed rice or steamed buns.


* not incl. in nutrient facts


almost 6 years

Made this dish for dinner two days ago, and it was amazingly delicious. It's hard to go wrong when you have all these yummy Asian spices and sauce being added.

Browning the tofu cubes really gave the tofu great texture, the assorted mushrooms absorbed all the great flavors from the spices and the sauce, and the bok choy added some refresh-ness and nice crunch. We enjoyed it so much.

Serving it with some steamed rice is the traditional Chinese way, also the rice will help to soak all the sauce and give your tummy more satisfaction.

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 21769% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1180mg 49%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 11g
Vitamin A 53% Vitamin C 155%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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