Baby Bok Choy With Mushrooms and Tofu

Recipe by Sharon123
READY IN: 45mins


  • 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
    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
  • 2
  • 2
    teaspoons cornstarch
  • 2
    teaspoons sugar
  • 2
    teaspoons oriental sesame oil


  • On paper towels, pat tofu dry on all sides.
  • Cut tofu crosswise into 1/2 inch thick slices.
  • On small plate, place cornstarch.
  • Heat nonstick wok or large skillet over medium heat until hot.
  • Add 2 tbls. oil and swirl to coat pan.
  • One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
  • Fry until well browned on one side--about 5 minutes.
  • Turn tofu slices and fry other sides until well browned.
  • Transfer tofu to center of large serving platter; cover with foil and keep warm.
  • Add broth and gingerroot to wok and heat to boiling.
  • Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
  • Meanwhile, prepare Sauce (see below).
  • With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
  • Discard ginger slices and any remaining broth.
  • Reheat wok over high heat until hot.
  • Add remaining 1 tbls. oil and the mushrooms.
  • Stir-fry mushrooms until softened-about 5 minutes.
  • Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
  • Transfer mushrooms from Sauce and place over tofu.
  • Pour Sauce over all.
  • Garnish with green onion, if desired.
  • 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.


“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!”