Tofu, Shiitake and Bok Choy Stir-Fry
with soba noodles
Tofu, shiitakes, and bok choy are a classic combo. We make this more than just a weeknight stir-fry by coating soba noodles in this delicious sauce too.
Smarts: Save some soba to add some bulk to tomorrow night's Asian chopped salad.
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb, cubed
- Garlic - 3 cloves, minced
- Shiitake mushrooms - 10 oz, sliced
- Bok choy - 1 lb, chopped
- Green onions - 2 stalks, sliced thinly
- Soba noodles - 10 oz
- Soy sauce, low-sodium - 2 Tbsp
- Rice vinegar - 2 Tbsp
- Tomato paste - 2 tsp
- Brown sugar - 2 tsp
- Water - 1/2 cup
- Corn starch - 2 tsp + 3 Tbsp
- Cooking oil - 2 Tbsp + 1 Tbsp
- Limes - 1/2, juice of
- Salt, pepper, hot sauce - to taste
- Tofu - If tofu is packaged in water, press out liquid first. Then chop into 0.5” / 1.25 cm cubes. (Can be done up 1 day ahead)
- Garlic / Shiitakes / Bok choy / Green onions - Prep as directed. (Can be done up to 3 days ahead)
- Boil noodles - This makes enough for tomorrow’s dinner. Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking. Reserve 1/4 for tomorrow’s dinner.
- Make sauce - Mix together garlic, soy sauce, rice vinegar, tomato paste, brown sugar, water, and first part of corn starch.
- Toss tofu with second part of corn starch. 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.
- Return pan back to medium-high heat. Add second part of cooking oil and then shiitakes to the pan. Saute mushrooms for ~2 minutes before adding bok choy and returning tofu to the pan.
- Push everything to the side forming a donut in the middle. Pour in sauce; once it bubbles, add noodles (remember to reserve 1/4 for tomorrow night) and toss everything through.
- Finish with green onions and lime juice. Season to taste with salt, pepper, and hot sauce. Enjoy!
I made this in the instant pot - added enough stock that the liquids added up to 1 cup as needed for instant pot, cooked it for 25 minutes. It was soooo good. There was a lot of liquid leftover, which I used in cooking the bok choy and also added as a bit of extra sauce on the rice. Very very tasty0 Helpful
Bok Choy tasted great, tofu didn't absorb sauce but coated noodles well0 Helpful
First complete cooks arts fail for us. White pepper completely overwhelming. Tripled serving so we had leftovers and it's all going in the garbage0 Helpful
Simple and tasty, but probably wouldn't make it again.0 Helpful
We have made this before. We did not use sesame oil in bok choy and it really helped for our tastes. I don't care for the strong flavor of the sesame oil.0 Helpful
easy slower cooker meal the family likes0 Helpful