Bok Choy, Tofu and Mushroom Stir-Fry

Bok Choy, Tofu and Mushroom Stir-Fry


6 people made this

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

Leslie Glover

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.

Recently Viewed

Reviews (1)


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

Write a review

Click on stars to rate