5 from 1 vote
Tofu, Mushrooms and Bok Choy Stir Fry
Bok Choy Mushroom stir fry with Tofu
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

An Asian inspired stir fry recipe with Tofu, Mushrooms and Bok Choy. Counting carbs? Not a problem - no carbs here. I know you'll love this bok choy mushroom stir fry. 

Course: Dinner
Cuisine: Asian
Servings: 3
Calories: 260 kcal
Author: Vicky Berman
  • 1-2 teaspoons peanut oil
  • 8 ounces tofu cut into thin rectangular strips
  • 4 ounces Shiitake mushrooms stems removed, caps thinly sliced
  • 2-4 ounces enoki mushrooms root cut off
  • 8 ounces baby bella or white mushrooms halved and sliced
  • 3-4 bulbs baby bok choy sliced
  • 1 tablespoon garlic
  • 1 tablespoon ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon gluten free tamari
  • 1 teaspoon sesame seeds optional
  • 1 scallion diced (optional)
  1. Heat wok over medium heat and add 1 teaspoon peanut oil.
  2. Cook tofu slices in single layer until browned on both sides. Continue until all tofu is browned. Add more oil if necessary. Remove tofu.
  3. Add sesame oil to wok and add baby bella mushrooms. Cook for a few minutes and remove.
  4. Add shiitake mushrooms to wok and cook for a few minutes then remove.
  5. Add enoki mushrooms to wok, cook for 2-3 minutes then add shiitake and baby bella mushrooms to the wok.
  6. Add garlic, ginger and baby bok choy and cook 2-3 minutes until bok choy slightly wilted. Add soy sauce and tofu back into the pan.
  7. Serve hot. Sprinkle with sesame seeds and chopped scallions (optional)