First time cooking Tofu and Boy Choy! Don’t know why it took me so long to cook my own tofu because it is a great addition to my vegetarian diet. I paired it with a healthy mushroom bok choy stir-fry that ended up tasting amazing and it took me 10 minutes to cook! If you aren’t on a vegetarian diet, the stir-fry would pair perfectly with some cooked chicken.

Bok Choy and Mushroom Stir-Fry
– One baby bok choy
– Five whole baby bella mushrooms
– Soy sauce, sesame oil, rice wine. I don’t have an exact measure for these, but about a teaspoon of each (you can use fish sauce, or just omit this ingredient)
– ginger (fresh or ground), garlic.
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Heat a large frying pan over medium-high heat. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir until they just begin to brown, 1 to 2 minutes. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
*Tofu: once the stir-fry was done, I simply cut the tofu into thin strips and cooked it in the same pan with the leftover sauces and spices. I cooked it for about 3 minutes on each side.