Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, five-spice tofu stir-fry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Five-Spice Tofu Stir-Fry is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Five-Spice Tofu Stir-Fry is something which I’ve loved my whole life. They’re fine and they look fantastic.
Remove from pan and set aside. Transfer to paper towel lined plate. The sauce consistency is perfect, and the five spice method of dusting the tofu was genius to me.
To get started with this recipe, we must prepare a few ingredients. You can cook five-spice tofu stir-fry using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Five-Spice Tofu Stir-Fry:
- Make ready 1/2 cup vegetable broth
- Make ready 2 tbsp vegetarian oyster sauce
- Make ready 1 tbsp cornstarch
- Get 1 tbsp sodium-reduced soy sauce
- Make ready 1 tsp packed brown sugar
- Make ready 1 packages medium-firm tofu, drained
- Take 1/2 tsp Five-Spice powder
- Get 2 tbsp vegetable oil
- Get 3 clove garlic, thinly sliced
- Get 1/4 tsp hot pepper flakes
- Make ready 1 head bok choy, chopped
- Get 8 oz shiitake mushrooms, stemmed and halved
I love it on weeknights, served with steamed white rice. It keeps the dish from getting a bit too meat heavy by adding a different kind of texture. Add something spicy to your family's Asian cuisine night! Serve tofu and vegetables with rice - a dish that's ready in about an hour!
Instructions to make Five-Spice Tofu Stir-Fry:
- whisk together broth, oyster sauce, cornstarch, soy sauce, sugar, and 1/2 cup water.
- cut tofu into 1-inch cubes; gently toss with five-spice powder. In wok or skillet, heat half of the oil over medium-high heat; stir-fry tofu until golden, about four minutes. Transfer to paper towel-lined plate.
- heat remaining oil over medium-high heat; stir-fry garlic and hot pepper flakes for about 30 seconds. add bok choy and mushrooms; stir-fry for 3 minutes.
- stir in tofu and broth mixture; bring to boil. reduce heat and simmer, covered, until sauce is thickened and vegetables are softened, about 3 minutes.
When oil is hot and almost smoking pan fry tofu in batches. When tofu is golden on all sides remove and reserve. Add remaining oil to pan and pat eggplant dry with paper towel. Add the garlic, ginger and five spice powder to the pan. Five-spice Tofu Stir-fry recipe: Canadian Living's "The Vegetarian Collection".
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