Tofu Stir-Fry (Vegan)

家常豆腐jiā cháng dòu fu


6 bunches of baby bok choy

14 oz firm tofu

6 Shiitake mushrooms

1 green onion

2 garlic cloves

2 slices of ginger

1 tsp salt

1/2 tsp light soy sauce

3 tbsp olive oil

Wash & Prep

  1. Tear off and wash the leaves off each bok choy bunch.

  2. Rinse tofu under cold water and cut into ~12 pieces (4 cuts on the longer side, 3 on the shorter side).

  3. Wash the mushrooms and cut off the stem. Then, quarter/slice each cap.

  4. Peel and mince garlic cloves.

  5. Mince the two slices of ginger.

  6. Wash and chop up the green onion.

Fry Tofu

  1. Pour two tablespoons of olive oil in a non-stick pan and arrange tofu in the pan.

  2. Cover the pan, turn the stove to medium-high, and fry tofu for ~5 minutes.

  3. After 5 minutes, check to see if the bottom of the tofu has a thin layer of golden crust. If not, fry for 2-3 more minutes at a time.

  4. Carefully transfer the tofu to a plate.

Combine & Stir Fry

  1. Add 1 tbsp olive oil, ginger, and green onions and stir for 1 minute.

  2. Add mushrooms, baby bok choy, and fried tofu and gently toss together with a spatula for 3-4 minutes.

  3. Add soy sauce, garlic, and salt. Gently toss for another 2 minutes.

  4. Add 1 tablespoon of water and let everything simmer.

  5. Once the bok choy has wilted, and the mushrooms are soft (about 3-4 minutes), turn off the stove.

  6. Add additional salt if you like your dishes a bit saltier.

  7. Serve and enjoy!