Stir-Fried Tofu with Bok Choy, Shiitake Mushrooms and Snow Peas

Kitchen Cue: Tofu, or bean curd, is a wonderful food that absorbs other flavors such as the teriyaki sauce used in this recipe for Stir-Fried Tofu with Bok Choy, Shiitake Mushrooms and Snow Peas.

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Stir-Fried Tofu with Bok Choy, Shiitake Mushrooms and Snow Peas
Makes: 4  servings Prep 40 mins Start to Finish 40 mins


  • 2 tablespoons  vegetable oil
  • 3/4 pound  fresh shiitake mushrooms, stems discarded and caps quartered
  • 1/2 pound  baby bok choy, trimmed, leaves separated and cut crosswise into 1-inch-thick pieces
  • 1/3 cup  snow peas, trimmed
  • 1 tablespoon  finely chopped garlic
  • 1 14 ounce package firm tofu, patted dry and cut crosswise into eight 1/4-inch-thick slices
  • 3 tablespoons  purchased sweet teriyaki marinade or sauce


1. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add mushrooms and saute, stirring, until golden brown, about 6 minutes; transfer to a bowl. Add 1/2 tablespoon oil, the bok choy, snow peas, and garlic to skillet; saute until crisp tender, about 3 minutes. Transfer to bowl.

2. Pat tofu slices dry and season with salt and pepper. Heat remaining 1/2 tablespoon oil in skillet. Add tofu and cook, turning once, until golden brown, about 5 minutes. Add 1 tablespoon teriyaki and cook tofu, gently stirring, 30 seconds. Transfer tofu with sauce to a plate. Return vegetables to skillet, add remaining 2 tablespoons teriyaki and cook, stirring 1 minute. Serve hot, alternately stacking tofu with vegetable mixture. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)175,
  • Fat, total(g)11,
  • chol.(mg)0,
  • sat. fat(g)2,
  • carb.(g)10,
  • fiber(g)3,
  • pro.(g)12,
  • sodium(mg)567,
  • Percent Daily Values are based on a 2,000 calorie diet
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