A delightful stir-fry combining the earthy flavors of mushrooms, the satisfying texture of tofu, and the fresh crunch of bok choy.
In a small bowl, mix the cornstarch with a splash of water until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Add the soy sauce, ginger, chili sauce, garlic, and sesame oil to the bowl and whisk together.
Taste the sauce and adjust the seasoning if needed.
Heat a large skillet over medium-high heat and add a portion of the canola oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the tofu cubes and stir-fry until golden brown on all sides, then remove and set aside.
Turn the tofu gently to keep the cubes intact.
Add more oil to the skillet and stir-fry the bok choy until tender-crisp, then remove and set aside.
Cook the bok choy in batches if needed to avoid overcrowding the skillet.
Add the remaining oil to the skillet and stir-fry the mushrooms until tender.
Stir the mushrooms frequently to ensure even cooking.
Return the tofu and bok choy to the skillet, pour in the sauce, and stir-fry until everything is heated through and coated in the sauce.
Stir gently to avoid breaking the tofu or bok choy.
Serve the stir-fry hot, garnished with sesame seeds or green onions if desired.
Pair with steamed rice or noodles for a complete meal.
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