Photo of Bok choy and tofu stir-fry by WW

Bok choy and tofu stir-fry

Total Time
25 min
20 min
5 min
You will love our low-fat stir-fry. The sweetness of the hoisin sauce and zesty zip of the fresh ginger pair up for a guaranteed taste sensation. Shiitake mushrooms are a type of cultivated Asian mushroom with a broad, flat cap and rich, meaty flavor. Typically, only the cap is eaten. Shiitakes are available fresh or dried. They have a complex, meaty flavor. It's important to press out excess moisture from the firm tofu. One way to do that is to put the block of drained tofu on a plate. Set another plate on top of it and press the two plates together over the sink so you can pour off any liquid. You can also weigh the top plate down with heavy cans from the pantry while you prep the other ingredients for the stir-fry. Then drain off the accumulated liquid before you cube the tofu.


Cooking spray

1 spray(s)


1 clove(s), minced

Fresh ginger

1 Tbsp, grated

Uncooked bok choy

4 cup(s), shredded, coarsely chopped

Dried shiitake mushroom

1 cup(s), sliced, sliced (caps only)

Low-fat tofu

12 oz, firm, drained and cut into 1/2-inch cubes

Less sodium soy sauce

2 Tbsp

Hoisin sauce

2 Tbsp


¼ cup(s), chopped, chopped (green parts only)

Black pepper

¼ tsp

Cooked long grain brown rice

2 cup(s)


  1. Coat a nonstick wok or skillet with cooking spray. Add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes. Add tofu cubes and brown for 1 minute.
  2. Stir in soy sauce, hoisin sauce, scallions and pepper; heat through, about 1 minute. Spoon 1/2 cup of rice onto each of 4 plates and top each with about 1 cup of tofu mixture.