Bok Choy, Tofu and Shiitake Stir Fry
Ingredients
- 8 ounces tofu firm, pat fry and cut into 1/2-inch cubes ⓘ
- 2 tablespoons vegetable oil divided ⓘ
- 2 cloves garlic minced ⓘ
- 1/2 inch ginger peeled and chopped ⓘ
- 1 each scallions, spring or green onions sliced ⓘ
- 4 each mushrooms, shiitake fresh or re-dehydrated, sliced ⓘ
- 4 each bok choy well washed and separated
- 2 tablespoons soy sauce, tamari
- 1/2 tablespoon rice vinegar ⓘ
- 1 tablespoon shaoxing wine or sherry, or dry white wine ⓘ
- 1 teaspoon sesame oil ⓘ
- 1 tablespoon sugar ⓘ
Instructions
- In a large skillet or a wok, heat 1 tablespoon vegetable oil over medium-high heat until hot.
- Add the tofu cubes, stirring occasionally, and cook until almost all sides are golden-brown, about 6 minutes.
- Transfer the cooked tofu cubes onto a plate and set aside.
- Add the remaining tablespoon oil into the skillet or wok.
- Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 to 50 seconds until very fragrant.
- Add the mushrooms, stirring often, and cook until part of the water is evaporated and browned, about 5 minutes,
- Stir in the bok choy, and cook for another 2 minutes, or until the leaves are wilted and the stems are softened.
- Meanwhile whisk together all the sauce ingredients in a small bowl until well mixed.
- Pour the sauce over, cook and stir until well coated and heated through, 1 to 2 minutes.
- Serve warm with cooked rice.
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).