Baby Bok Choy With Mushrooms and Tofu

Total Time
Prep 20 mins
Cook 25 mins

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!

Ingredients Nutrition

  • 1 lb firm tofu, drained
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 12 cup vegetable broth (or use low sodium chicken if you like)
  • 6 slices peeled fresh gingerroot
  • 8 baby bok choy or 8 shanghai pak choi, halved lengthwise and any discolored outer leaves discarded
  • 12 lb medium fresh shiitake mushrooms, stems removed (I have used part portabella in a pinch) or 16 dried shiitake mushrooms (I have used part portabella in a pinch) or 16 dried Chinese mushrooms, soaked in boiling water until soft, drained, and stems removed (I have used part portabella in a pinch)
  • 1 small green onion, diagonally sliced (optional)
  • Sauce

  • 12 cup vegetable broth (unsalted if possible)
  • 14 cup fish sauce
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 teaspoons oriental sesame oil


  1. On paper towels, pat tofu dry on all sides.
  2. Cut tofu crosswise into 1/2 inch thick slices.
  3. On small plate, place cornstarch.
  4. Heat nonstick wok or large skillet over medium heat until hot.
  5. Add 2 tbls. oil and swirl to coat pan.
  6. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
  7. Fry until well browned on one side--about 5 minutes.
  8. Turn tofu slices and fry other sides until well browned.
  9. Transfer tofu to center of large serving platter; cover with foil and keep warm.
  10. Add broth and gingerroot to wok and heat to boiling.
  11. Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
  12. Meanwhile, prepare Sauce (see below).
  13. With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
  14. Discard ginger slices and any remaining broth.
  15. Reheat wok over high heat until hot.
  16. Add remaining 1 tbls. oil and the mushrooms.
  17. Stir-fry mushrooms until softened-about 5 minutes.
  18. Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
  19. Transfer mushrooms from Sauce and place over tofu.
  20. Pour Sauce over all.
  21. Garnish with green onion, if desired.
  22. Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.
Most Helpful

I am not a fan of shiitake mushrooms so I sliced up some onions & added those instead. The recipe is overall very good, and I liked the sauce with the exception of it being too salty. It may have just been the soy sauce I used but I think if I made this again I would use half as much as the recipe calls for. Otherwise the tofu and the veggies were delicious and I would recommend serving this with jasmine rice for a simple light and tasty dinner.

scrumptrulessence July 17, 2012

Lovely! The crispy texture of the tofu makes this a stand-out. I used Shanghai pak choi and dried shiitakes. I used unsalted homemade chicken stock. Good thing because it was on the border of being too salty - use a lower sodium soy sauce as well as unsalted stock if possible. But overall, a quick easy and delicious dinner, served with rice.

Jenny Sanders March 24, 2004

Not a fan. I left out the fish sauce for personal preference, and perhaps that's why this really lacked flavor for us. But I don't care for the method of cooking everything separately- it takes forever to prepare and then the tofu and bok choy don't get to take on all the flavors.

J-Lynn February 12, 2014