Tofu, Shiitake and Bok Choy Stir-fry
with soba noodles
- Tofu, extra firm (vacuum packed preferable) - 16 oz, 1" / 2.5cm cubes
- Mushrooms, shiitake - 8 oz, chopped
- Bok choy - 1 lb, chopped
- Green onions - 2 stalks, green and white parts chopped and combined
- Limes - 1/2, wedges
- Noodles, soba - 8 oz
- Cornstarch - 2 Tbsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Hot sauce (opt) - for serving
- Garlic - 3 cloves, chopped
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Tomato paste - 2 tsp
- Brown sugar - 2 tsp
- Water - 1/2 cup
- Cornstarch - 2 tsp
- 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)
- Garlic / Shiitakes / Bok choy / Green onions / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- 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)
- Boil noodles - 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 to keep them from sticking.
- Toss tofu with cornstarch (portion for the 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.
- 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.
- Push everything to the side forming a donut in the middle. Pour in sauce; once it bubbles, add noodles and tofu and toss everything to combine.
- Serve stir-fry with lime wedges and green onions on top. Finish with some hot sauce if you’d like. Enjoy!
This was fine. Pretty simple, which was nice, but not a lot of flavor going on. Adding sriracha, sesame seeds, herbs, and peanuts helped perk it up.0 Helpful
Chicken was very tasty, worked well as a taco filling with avocado, cheese, spicy slaw and cilantro!0 Helpful
Yum, this was so good. Browned chicken in the IP on saute function, then pressure cooked on manual for 15 mins (because I was cooking 4 lbs). Because I used coconut aminos instead of tamari, next time I'm going to leave out/cut down the sugar -- I thought it was too sweet.0 Helpful
Very good. Lots of leftover chicken.0 Helpful
This is an easy, healthy meal. I have made it a few times and my husband and I really like it!0 Helpful
So easy and delicious!0 Helpful