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Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease, and infections. This mushroom stir fry with tofu and Bok Choy is an easy – and delicious – way to incorporate them into your diet. The dish is totally plant-based and takes just minutes to make. You’re going to put this one on repeat, we just know it.
See also: I’m an Eating Psychology Expert. Here’s Why Diets Don’t Work
Shiitake Mushroom Stir Fry with Tofu and Bok Choy
1 tsp. cornstarch
2 Tbs. low-sodium soy sauce
2 tsp. minced fresh ginger
2 tsp. Thai chile sauce, such as sriracha
2 cloves garlic, minced (2 tsp.)
1 tsp. sesame oil
3 Tbs. organic canola oil, divided
1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
1 lb. bok choy, cut into 1 1/2 -inch pieces
2 cups sliced fresh shiitake mushrooms
Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chili sauce, garlic, and sesame oil.
Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.
Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan.
Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.
Carbohydrate Content 18 g
Cholesterol Content 0 mg
Fat Content 17 g
Fiber Content 5 g
Protein Content 13 g
Saturated Fat Content 2 g
Sodium Content 396 mg
Sugar Content 5 g