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Seared Baby Bok Choy with Tofu & Shiitakes

Scott Phillips

Servings: 2

If you’re trying to eat less meat these days, but aren’t crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.


  • 1/2 lb. extra-firm tofu
  • 1/3 cup low-salt chicken broth
  • 1-1/2 Tbs. minced jarred jalapeño slices
  • 2 tsp. Asian sesame oil
  • 1 tsp. granulated sugar
  • 3 Tbs. canola oil
  • 1/2 lb. baby bok choy (about 2), split in half lengthwise
  • 1 tsp. kosher salt
  • 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
  • 2 cloves garlic, thinly sliced (about 1 Tbs.)
  • 3-1/2 oz. fresh shiitakes, stemmed

Nutritional Information

  • Nutritional Sample Size based on two servings
  • Calories (kcal) : 400
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 0
  • Sodium (mg): 700
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Protein (g): 15


  • Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.
  • Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it’s shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.
  • Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.
  • Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Serve with Steamed Jasmine Rice.


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Reviews (3 reviews)

  • User avater
    prettypoodle | 01/01/2014

    I've been making this about once a week now. Quick, healthy, and full of flavor.

  • jrreeves | 02/24/2011

    Loved this! Quick, easy, and delicious. I made it with coconut jasmine rice and lima beans- perfect!

  • Rarf | 02/27/2009

    I've made this twice. It tastes great and it's very easy to prepare. The jalapeno really adds the extra kick in flavor and a mild spiciness.

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