Baby Bok Choy with Mushrooms and Tofu
Delight your taste buds with this vibrant and satisfying Baby Bok Choy with Mushrooms and Tofu recipe! This quick and easy plant-based dish features tender baby bok choy, earthy mushrooms, and golden, crispy tofu, all brought together with a savory garlic-ginger soy sauce that’s perfect for soaking up with rice or noodles. The baby bok choy remains crisp-tender, adding a fresh crunch to complement the umami-rich mushrooms and irresistible tofu. A simple blend of pantry staples like soy sauce, vegetable broth, and sesame oil makes the sauce effortlessly flavorful, while a touch of cornstarch ensures the perfect glossy finish. Ready in just 30 minutes and packed with nutrients, this vegan and gluten-free stir-fry is a versatile option for weeknight dinners or meal prep. Garnish with green onions and sesame seeds for an elegant touch, and enjoy a wholesome dish that’s as beautiful as it is delicious. Keywords: baby bok choy, vegan stir-fry, tofu recipes, mushroom stir-fry, plant-based dinner, quick and easy recipes, Asian-inspired recipes, healthy weeknight meals.
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Ingredients
- 6 heads baby bok choy
- 14 oz firm tofu
- 8 oz button mushrooms or shiitake mushrooms
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 cup vegetable broth
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons neutral cooking oil (such as canola or avocado oil)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions, sliced (optional garnish)
- 1 teaspoon sesame seeds (optional garnish)
Directions
Step 1
Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object (like a skillet or a few books) on top. Let it press for 15 minutes to remove excess water. Then, cut the tofu into 1-inch cubes.
Step 2
Rinse the baby bok choy thoroughly under running water, trim the ends slightly, and cut each head in half lengthwise, leaving the core intact so the leaves stay together.
Step 3
Clean the mushrooms with a damp paper towel and slice them into thin, even pieces.
Step 4
In a small bowl, prepare the sauce by whisking together soy sauce, vegetable broth, cornstarch, and sesame oil. Set aside for later use.
Step 5
Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook for 3-4 minutes on each side, until golden and crispy. Remove the tofu and set it aside.
Step 6
In the same skillet, add the remaining 1 tablespoon of neutral cooking oil. Toss in the minced garlic and ginger, stirring frequently for 30 seconds until aromatic.
Step 7
Add the sliced mushrooms and cook for 3-4 minutes until they soften and release their moisture.
Step 8
Place the baby bok choy halves in the skillet, cut side down, and sprinkle in the salt and black pepper. Pour in 3 tablespoons of water to create steam, cover the skillet with a lid, and cook for 2-3 minutes until the bok choy is tender but still slightly crisp.
Step 9
Return the crispy tofu to the skillet and give the prepared sauce a quick stir. Pour the sauce over the vegetables and tofu, tossing gently to coat everything evenly. Let the sauce thicken for 1-2 minutes.
Step 10
Remove from heat and transfer the dish to a serving platter. Garnish with sliced green onions and sesame seeds if desired.
Step 11
Serve warm as a stand-alone dish or alongside steamed rice or noodles.
Nutrition Facts
| Serving size | (357.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 425.0 |
| Total Fat 31.7g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2293.6mg | 0% |
| Total Carbohydrate 27.9g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 4.6g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 105.6mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 702.3mg | 0% |
Source of Calories