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Tofu, Shiitake, and Bok Choy Stir-fry
and rice

Active: 40 Total: 40
The savory flavors of shiitake mushrooms and tofu complement the slight sweetness of the stir-fry sauce in this quick weeknight meal. A similar stir-fry made with noodles was featured in 2017
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Tofu, Shiitake, and Bok Choy Stir-fry:
  • Tofu, extra firm - 16 oz, 1" / 2.5 cm cubes (vacuum-packed preferable)
  • Mushrooms, shiitake - 8 oz, chopped
  • Bok choy - 1 lb, chopped
  • Limes - 1/2, wedges
  • Cilantro leaves - 2 Tbsp
  • Cornstarch - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Hot sauce (opt) - for serving
Rice:
  • Rice, uncooked white or brown - 1 cup
Stir-Fry Sauce:
  • Garlic - 3 cloves, chopped
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Tomato paste - 2 tsp
  • Brown sugar - 2 tsp
  • Water - 1/4 cup
  • Cornstarch - 2 tsp

Nutrition Facts

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Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first. Then chop into 1” / 2.5 cm cubes. (Can be done up 1 day ahead)
  3. Garlic / Shiitakes / Bok choy / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Make stir-fry sauce - Mix together garlic, soy sauce, rice vinegar, tomato paste, brown sugar, water, and cornstarch (portion for the sauce). (Can be done up to 3 days ahead)
  5. Cilantro - Chop cilantro.

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Make

  1. Toss tofu with cornstarch (portion for stir-fry) and some salt. Heat a saute pan over medium-high heat and add first part of cooking oil. Add tofu to heated oil and saute until golden, 4 to 6 minutes. Remove and set aside.
  2. Return pan back to medium-high heat. Add second part of cooking oil and then shiitakes to the pan. Saute mushrooms for ~2 minutes. Add bok choy and saute for 2 minutes more.
  3. Push everything to the side, forming a donut in the middle. Pour in sauce; once it bubbles, add tofu and toss everything to combine.
  4. If rice was made ahead, reheat in the microwave.
  5. Serve stir-fry over rice with lime wedges and cilantro on top. Finish with some hot sauce if you’d like. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (82)
Gluten-free (6)
Paleo (8)
Vegetarian (6)

Most Helpful

Used bone in chicken thighs with the instant pot and it was a real winner!

By: Vickie
Posted: Oct 25, 2020
Diet: Original
1 Helpful

54 reviews

Kids and husband loved this and said they would eat it every night. Served it with broccoli instead.

By: Ila
Posted: Nov 10, 2022
Diet: Original
0 Helpful

Quick and easy (when prepped on the weekend). Whole family liked it. Kept out hot spices because of the 7 year old. Doubled the rest of the spices. Chicken broth for water. Took notes from earlier reviewer and added some leftover coleslaw to bulk up the veggies - worked well.

By: Jennifer
Posted: Oct 27, 2021
Diet: Original
0 Helpful

Good and easy

By: Kimberly
Posted: Nov 08, 2020
Diet: Paleo
0 Helpful

Delicious! I cooked it exactly as the recipe said - it was perfect.

By: Emily
Posted: Nov 02, 2020
Diet: Original
0 Helpful

Used bone in chicken thighs with the instant pot and it was a real winner!

By: Vickie
Posted: Oct 25, 2020
Diet: Original
1 Helpful

So good! Easy to pull together and let slow cook all day. I subbed a stir-fry veggie mix for the bok choy, which was tasty!

By: Bianca
Posted: Oct 20, 2020
Diet: Original
0 Helpful