Bok Choy, Tofu and Mushroom Stir-Fry

    25 minutes

    In addition to the phytoestrogens from the tofu, this stir-fry is also rich in calcium, selenium, beta-carotene and vitamin C.

    6 people made this

    Serves: 4 

    • 400g extra-firm tofu
    • 2 tablespoons salt-reduced soy sauce
    • 1 tablespoon dark brown sugar
    • 1 1⁄2 teaspoons cornflour
    • 1 tablespoon olive oil
    • 4 spring onions, thinly sliced
    • 2 tablespoons finely chopped fresh ginger
    • 3 cloves garlic, finely chopped
    • 250g fresh shiitake mushrooms, stems removed and caps quartered
    • 250g button mushrooms, halved
    • 1 large head bok choy, sliced crosswise into 3-cm-wide strips

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Halve block of tofu horizontally, then cut each piece into 12 squares or triangles; set aside. In small bowl, combine soy sauce, sugar, cornflour and 1⁄2 cup water; set soy sauce mixture aside.
    2. In a wok or a large non-stick frying pan, heat 2 teaspoons oil over medium heat. Add spring onions, ginger and garlic and cook for 1 minute or until tender.
    3. Stir in shiitake and button mushrooms. Add 1⁄2 cup water; cover and cook, stirring occasionally for 5 minutes or until mushrooms are tender. Transfer to a bowl.
    4. Add remaining 2 teaspoons oil and bok choy to pan; stirring frequently, cook for 5 minutes or until bok choy is tender.
    5. Return mushroom-spring onion mixture to pan and add tofu. Stir soy sauce mixture to recombine, add to pan. Cook for 2 minutes or until tofu is heated through and vegetables coated with sauce.

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    i put extra soy sauce, but yummy healthy dish  -  16 Apr 2014