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Stir-fry miso shiitake mushrooms, tofu, and baby bok choy on a blue plate with wooden chopsticks, and fresh shiitake mushrooms on the side.

Miso Tofu and Bok Choy Stir Fry

  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 15
  • Total Time: 25 min
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Description

This light and flavorful Miso Tofu and Bok Choy Stir Fry is made with a rich miso sauce, woodsy shiitake mushrooms, crispy pan-fried tofu, and vibrant baby bok choy.


Ingredients

Scale
  • 1 (14-ounce) package extra-firm tofu
  • 2 tablespoons canola oil, divided
  • 1 tablespoon fresh ginger, grated
  • 1 large clove garlic, finely chopped
  • 1 large shallot, sliced
  • 1 (5-ounce) package shiitake mushrooms, sliced
  • 1 pound baby bok choy, thick ends removed and sliced in half lengthwise

For the Miso Sauce:


Instructions

  1. Discard the liquid of the tofu and tightly wrap the tofu block with a kitchen towel or paper towels to remove all of the moisture from the tofu, for at least 30 minutes. Cut the tofu into 2-inch cubes.
  2. Chop all of your veggies and set aside on the cutting board.
  3. Heat 1 tablespoon of oil in a wok or heavy skillet over medium-high heat. Carefully add the tofu cubes to the wok in a single layer. Sear on each side until golden brown, about 5 minutes. Remove the tofu from the wok and set aside in a bowl.
  4. Add in the other tablespoon of oil and stir in the ginger and garlic. Stir-fry for 2 minutes until the garlic is fragrant.
  5. Stir in the shallots and shiitake mushrooms and stir-fry until mushrooms are slightly browned and shallots are translucent, another 2 minutes.
  6. Add in the baby bok choy, stir-frying quickly until just wilted but still green, about 1 minute.
  7. Toss the tofu cubes back into the wok and pour in the miso sauce, tossing until fully coated.
  8. Test for seasoning and add black pepper if needed.
  9. Garnish with chopped green onions and black sesame seeds. Serve while warm.

Notes

  • I used extra-firm tofu in this recipe so it doesn’t fall apart during the stir-fry process.
  • You’ll want to get the moisture out of the tofu. Take the block of tofu and wrap it tightly in a kitchen towel or paper towels for at least 30 minutes. (Or, use a tofu press to do the job!)
  • The baby bok choy cooks very quickly (i.e., it will wilt fast!) so just give it a quick stir fry to it doesn’t get too wilted.
  • Serve with brown or white rice if desired.
  • You can easily switch out the protein in this dish if you don’t want vegetarian. Try chicken, shrimp, beef, or pork using the same ingredients!

Keywords: tofu miso stir fry, ginger miso stir fry, miso tofu recipe, tofu stir fry