Aren't stir-fry recipes the best?! I love them because you have all of your ingredients prepped and ready, and then you toss them into the pan for a few minutes, and bam! Dinner is done!
I wanted to go vegetarian for my weeknight stir-fry recipe this week. Knowing that mushrooms and tofu make for amazing meat substitutes, that are healthy to boot, I added them to the mix with all of my favorite ingredients from Chinese cuisine, including five-spice, mirin, and sesame oil. Served over a bed of rice, with bok choy, this is definitely a stir-fry recipe to hit the spot!
Stir-Fried Mushrooms and Tofu with Bok Choy
Time: 25 Minutes
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp mirin
1 tsbp hoisin
2 tsbp sesame oil, divided
1/4 cup honey
2 tsp five-spice powder
1 tbsp ginger, minced
1 tsp garlic, minced
12 oz cremini or shiitake mushrooms, thinly sliced
14 oz tofu, drained, cut into 1-inch pieces
1 bunch Chinese chives, roughly chopped
8 birdseye chilies (optional)
3/4 lb bok choy, stemmed
1 tbsp peanut oil
Steamed rice, to serve
In a large bowl, stir together light soy sauce, dark soy sauce, mirin, hoisin, 1 tbsp sesame oil, honey, five-spice powder, ginger, and garlic. Add mushrooms, tofu, chives, and birdseye chilies, and stir to combine. Let marinate for 15 minutes.
Add 4 cups water 1 tbsp sesame oil to a large wok or Dutch oven and bring to a boil over medium-high heat. Add bok choy and reduce heat to a simmer. Cook for 1-2 minutes, until bok choy is still crisp, but tender. Transfer to a platter and toss with hoisin sauce. Keep warm.
Wipe out the wok and heat peanut oil over medium-high heat. Add mushrooms and tofu mixture and stir-fry for about 5 minutes, until the mushrooms are tender.
Serve stir-fry with bok choy over steamed rice.