Five-Spice Tofu Stir-Fry

As promised, though it is now VERY late, the new recipe I tried last week! A delicious tofu stir fry! For any non-vegetarians, if you’d like more protein or aren’t a tofu fan, add or substitute beef or chicken or pork. My boyfriend and I added beef to the tofu, and it was delicious! Enjoy the first of many truly vegetarian recipes to come!

Five-Spice Tofu Stir-Fry

Prep time: 12 minutes
Cook time: 12 minutes (not including any additional meat)
Yields 4 servings

1/2 cup vegetable broth
2 tbsp vegetarian oyster sauce – I used normal oyster sauce.
1 tbsp corn starch
1 tbsp sodium-reduced soy sauce
1 tsp packed brown sugar
1 package medium-firm tofu, drained and cut into bit-sized pieces
1/2 tsp five-spice powder
2 tbsp vegetable oil
3 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes add more for more spice.
1 head bok choy chopped
8 oz shiitake mushrooms, stemmed and halved – all I could find were white mushrooms, which worked well enough; brown mushrooms would also work.

Whisk together broth, oyster sauce, cornstarch, soy sauce, sugar, and 1/2 cup water.

Toss tofu with five-spice powder. Heat 1 tbsp oil in wok or skillet over medium-high heat; stir-fry tofu until golden brown (approx. 4 minutes). Transfer to paper-towel-lined plate.

Heat remaining oil over medium-high heat; stir-fry garlic and hot pepper flakes for 30 seconds. Add bok choy and mushrooms, stir-fry for 3 minutes. Add in tofu and broth mixture, bring to a boil. Reduce heat and simmer, covered, until sauce has thickened and vegetables are softened, about 3 minutes.

Serve on rice.

Original recipe from Canadian Living: The Vegetarian Collection by Alison Kent & The Canadian Living Test Kitchen.

My boyfriend is the one who cooked this meal, and he did a fantastic job! We cooked the beef in a separate pan, and added it with the tofu and broth at the end to everything else. I would use more red pepper flakes next time, because I like my food spicy.

This was an excellent dish. I hope you also enjoy it!

S.

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