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Stir-Fried Tofu With Mushrooms, Red Pepper and Bok Choy

Stir-Fried Tofu With Mushrooms, Red Pepper and Bok Choy 4.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian May 16, 2016

This bright-tasting dish comes together in a flash. Marinating, coating and frying the tofu separately adds flavor and texture.

If you buy tofu that is not packed in water, such as Twin Oaks brand, you can skip the pressing step.

Make Ahead: If using tofu packed in water, you'll need to press it for about 20 minutes. The tofu then marinates for about 30 minutes or up to overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 12 ounces firm tofu
  • 2 tablespoons low-sodium soy sauce, plus more to taste
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon hot chili sauce, such as Sriracha, gochujang or Chinese chili paste with garlic
  • 2 tablespoons cornstarch
  • 3 tablespoons canola, peanut or avocado oil
  • 1 large red bell pepper, seeded and cut into 1/2-inch pieces (about 1 cup)
  • 8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces
  • 1 clove garlic, grated
  • 1/2 teaspoon peeled, grated fresh ginger root
  • 2 heads baby bok choy, trimmed and cut crosswise into 1/2-inch pieces
  • 2 tablespoons thinly sliced scallions, cut on the diagonal


Stand the block of tofu on one end and cut it into two equal slabs. Wrap the tofu in paper towels, set it on a plate and place another plate on top. Place a large can of tomatoes or other heavy object on the top plate (to press the tofu). Let it stand for about 20 minutes. Unwrap the pressed tofu and cut it into 3/4-inch squares.

Whisk together the soy sauce, rice vinegar, honey, toasted sesame oil and chili sauce in a large bowl. Add the tofu and gently turn to coat. Marinate at room temperature for about 30 minutes or up to overnight. (If longer than 2 hours, transfer the marinade and tofu to an airtight container and refrigerate.)

Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu, tossing to coat.

Line a plate with paper towels. Heat a large, heavy skillet or wok over high heat until it's hot enough to sizzle a drop of water. Add the canola, peanut or avocado oil and heat until shimmering. Working in batches to avoid overcrowding, add the tofu and cook, turning until evenly browned on all sides, for 2 to 3 minutes. Transfer to the paper-towel-lined plate as the tofu browns.

Once all the tofu has been fried, add the bell pepper to the skillet or wok; stir-fry just until the bell pepper starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger; stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy; stir-fry just until crisp-tender, about 2 minutes.

Return the browned tofu to the skillet or wok, along with the reserved marinade. Stir once to incorporate, then remove from the heat. Taste, and add more soy sauce if desired.

Spoon into a serving bowl and top with the scallions.

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Recipe Source

Adapted from "Whole World Vegetarian," by Marie Simmons (Houghton Mifflin Harcourt, 2016).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 290

% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 230mg 10%

Total Carbohydrates: 16g 5%

Dietary Fiber: 4g 16%

Sugar: 7g

Protein: 14g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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