VegBox Recipes

Pak Choi And Tofu Stir Fry

This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. And it's really good for you, too!


Serves 4

250g pack firm tofu
250g chestnut mushrooms (or other closed cup variety)
100g fresh sprouted beans / pulses / seeds
250g pak choi
3 tablespoons soy sauce or tamari
2 teaspoons runny honey
1 tablespoon sesame seeds


  1. Wash & dry the pak choi. Shred the leaves and keep on one side. Finely cut the stalks and keep on one side.

  2. Wipe the mushrooms and slice or chop.

  3. Cut the tofu into cubes

  4. Heat some oil in a wok and add the mushrooms, tofu and pak choi stalks. Cook for 5 minutes, until tender, stirring often.

  5. Meanwhile, mix together the soy sauce, honey and sesame seeds to make the sauce.

  6. Add the pak choi leaves to the pan and cook for 1-2 minutes, until slightly wilted.

  7. Add the bean sprouts and the sauce. Mix well so everything is coated. Serve immediately.

Really tasty with brown rice or noodles.

Time From Cupboard-To-Table

20 mins

Notes & Variations on Pak Choi And Tofu Stir Fry

Feel free to use your favourite stir fry sauce, instead of the sesame, tamari & honey suggested.

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