6 Reviews

What a wonderful stir-fry! I loved the combination of flavors! I dry-fried the tofu using this method: Dry-Fried Tofu while mixing up a double batch of the sauce. Then I let the tofu marinate in the sauce while I steamed the bok choy and sauteed the mushrooms. I used button mushrooms since I had them on hand, but I can't wait to try this again with shitake mushrooms because I know it will be even better! I also subbed Braggs Liquid Aminos for the soy sauce (and used extra). My husband loved this, and his friend who doesn't normally like tofu tried it and declared that it was "officially good." That's the highest possible compliment. Recipenapped for Veg*an Swap, March 2010.

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Prose March 08, 2010

Yummy this is so delicious! A little on the spicy side for me but very tasty and my husband loved it! I wish I'd doubled the recipe. It seems like it only makes enough for two or three servings. Next time I'll double recipe and also make some steamed rice as a side dish :) Be sure to drain the tofu well. . .I didn't drain it completely so when I put the cubes of tofu into the fry pan, the oil reacted with the water in the tofu! Needless to say, there was a huge splatter of oil on my stove. Be careful and don't do what I did ;) I highly recommend this recipe.

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Mommyoftwoangels January 08, 2015

Very good recipe, however way too salty, even using low-sodium. Cut the soy sauce in half. Less salty, and this would be five stars.

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elucify September 30, 2014

Terrific and easy. I made this as written, just added sliced onion and used sliced portabella mushrooms in place of shiitakes. The sauce was perfect; not too runny and not too thick. I loved this with the tofu, but if you have meat-lovers, you could easily used chicken or pork or fish instead. Happy Chinese New Year! Thanx for sharing!

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*Parsley* January 23, 2012

This was great. I thought the sauce part was pretty much perfect, especially considering it's only 6 ingredients. I also dry-fried the tofu and then left it to sit in the sauce for a while before putting it all together. Spinach was what I happened to have on hand as well as button mushrooms. I think bok choy would have been fantastic and will certainly remember this recipe for the next time I buy some. Thanks for posting Kim, my son & I really enjoyed this!

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magpie diner May 02, 2010

What a great tasting stiry fry! It was so simple, just a few ingredients and such a rich flavor! This is possibly my first experience cooking with bok choy, but it won't be the last. I think I'll add even more next time. I really liked the shitake mushrooms too. They have a nice chewy texture and woodsy flavor. Make this stir-fry, I promise you won't be disappointed!

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Wish I Could Cook March 04, 2010
Stir-Fried Shitake Mushrooms With Tofu and Bok Choy