Tofu Shiitake Spicy Stir-Fry

"This is a simple and quick stir-fry. Peanut oil and shitake mushrooms provide the main flavor in this dish. These amounts are approximate. I added a generous sprinkling of finely ground cayenne at the very end for some serious heat, but those who don't like it hot-hot can skip that. Enjoy!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Divaconviva photo by Divaconviva
photo by Divaconviva photo by Divaconviva
Ready In:


  • 14 ounces firm tofu, Cut into one-inch cubes
  • 2 -3 tablespoons peanut oil (I use unrefined peanut oil, yum!)
  • 1 large garlic clove, Grated
  • 1 sweet onion, such as Oso Sweet, Empire Sweet
  • 4 -5 bunches baby bok choy, about 1 pound, Cut into 1/2-inch pieces, leaves chopped coarsely
  • 10 -12 fresh shiitake mushrooms, stems trimmed even with cap, each cut into quarters, sixths if larger mushroom
  • 12 cup carrot, Julienned (I cut baby carrots lengthwise)
  • 2 -3 tablespoons dark soy sauce
  • 2 -3 teaspoons sugar, to taste
  • 14 teaspoon cayenne pepper (Use your own discretion!)


  • In large non-stick skillet, heat peanut oil over medium-high heat.
  • Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
  • Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
  • Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
  • Remove the tofu and onions onto a plate.
  • Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
  • Serve with steamed rice.

Questions & Replies

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  1. Tasty, healthy and filling. I used extra firm tofu, a bit extra garlic and a mixture of peanut oil and sesame oil. Once everything was stri-frying, it was done very quickly. I love baby bok choy, so next time I think I will add more. Thanx for sharing!
  2. This was really great. I added a bit more soy sauce and used powdered sugar which thickened the sauce a teeny bit. Oh and I had my groceries delivered so they confused a portabella with a shiitake, but it was still really yummy.


Hi, everyone! My name is Ellen. I was born in the town so nice, they named it twice - New York, New York! I grew up in Ossining, NY, just minutes outside of Manhattan. My grandma immigrated to New York from Austria, and owned a delicatessen for years right near the original Yankee Stadium. She was a fabulous cook and baker, as was my mother, and I learned a lot about food preparation from both of them. I could cook a complete meal for eight people by the time I was in the third grade. I always loved to cook, and with two such great teachers, how could I not?! I am a born-again Christian, and I have enjoyed serving on different ministries at my church, the most recent one being data-entering the info and prayer requests handed in every week on the Care & Communication Cards, and then I follow up with phone calls & emails to welcome, answer any questions, and assist, if needed. I also work with Community Caregivers, an organization providing all kinds of assitance to people who have need, including delivering prescriptions, providing transportation to doctor appointments, helping the visually disabled with paperwork, etc. It has been a great growing experience for me. This is Jeff, my husband and most appreciative gourmand. This is Cricket, our American Eskimo. He is pure energy! This is Daphne, our Bluetick Hound. She is a sweetheart! Here's a video of a youth drama/dance from GodTube that is absolutely one of my favorites! Thank you, SusieQusie! Thank you, Susie D! Thank you, FloridaNative! This four-pound lobstah is our idea of a perfect picnic supper! Here are several photos I've taken of our yard from mid-Spring to late-Summer
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