Stir Fried Bok Choy and Tofu with Mushrooms

Time to make something healthy! Today, I will be sharing with you a simple vegan friendly dish. For my meat-loving friends, this dish is also great as a side dish for very flavorful mains, sort of like a flavor break to complement its saltier or richer companions. Its flavor profile is actually quite mild, lightly sweet and a bit savory, but heavy on umami because I used some mushrooms. It is also quite good on its own, perhaps with the addition of an extra tablespoon of oyster sauce.

This very simple dish is easy to make, especially because it doesn’t take a lot for Bok Choy. We had about a kilogram of it at home and I thought about using almost half of it to go well with steamed fish that I topped with black bean sauce.

I had to cut up most of my bok choy crosswise to give way to the more senior members of the family, but you can choose to have bigger pieces by cutting your bok choy lengthwise. In the photo below, I made a few pieces like this which I first seared through the pan before adding it to the sauce.

Cutting up your bok choy lengthwise would depend on how big and thick the vegetables are. If the leaves are bigger, you might have to cut it in quarters or in 8 pieces. If it is baby bok choy, halving the baby bok choy might suffice.

Stir Fried Bok Choy with Tofu and Mushrooms

Prep time: 10 to 15 minutes

Cooking time: 10 minutes

Serves 4-5


  • 350 grams of bok choy, washed, and either cut crosswise into smaller pieces, or cut lengthwise.
  • 200 grams of tofu, cubed
  • A cup of thinly sliced shitake mushrooms mushrooms
  • 4 tablespoons of minced garlic
  • 4-5 tablespoons of oyster sauce
  • 1 cup of water
  • Red pepper flakes (according to how spicy you would like for the dish to be)
  • 2 tablespoons of vegetable oil
  • 1 sachet of stevia sweetener or 2 tablespoons of honey, or 1-2 teaspoons of sugar (according to taste).
  • Optional:
    • cornstarch slurry – 1 tablespoon of cornstarch dissolved in two tablespoons of water.
    • 1/2 inch of ginger, sliced thinly


  1. In a large wok or frying pan, heat up some vegetable oil.
  2. If you decided to cut the bokchoy into smaller pieces crosswise, please proceed to number 3. If you have cut up your bok choy lengthwise, you can choose to sear the bok choy each side in medium to high heat. When one side has browned or even charred a little, remove from pan and set aside.
  3. In the same pan, add the garlic and a pinch of red pepper flakes and stir fry until fragrant. You can also throw in the ginger if you will use it.
  4. Add the thinly sliced mushrooms and tofu and toss for about a minute.
  5. Add the oyster sauce and saute for another minute.
  6. Add the water, depending on how much sauce you want for the dish, and how savory you want the dish to be.
  7. Add in your chosen sweetener. I regularly use stevia because of members of the family who cannot have sugar.
  8. If you want a thicker sauce, add in the cornstatch slurry and stir, reducing the heat to medium low.
  9. Add in the bok choy:
    • If you seared the bok choy, add this in and immediately turn off the heat from the stove and mix well.
    • If you did not sear the bok choy, add the bok choy stir fry for another minute.
  10. Turn off the heat from the stove, and serve topped with additional red pepper flakes.

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