Vegetarian Five Spice Tofu Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it. Ingredients:
1/2 cup vegetable broth |
2 tablespoons oyster sauce |
1 tablespoon cornstarch |
1 tablespoon reduced sodium soy sauce |
1 teaspoon brown sugar, packed |
1 medium tofu, drained |
1/2 teaspoon five-spice powder |
2 tablespoons vegetable oil |
3 garlic cloves, sliced thinly |
1/4 teaspoon hot pepper flakes |
1 head bok choy, chopped (around 1 pound) |
8 ounces shiitake mushrooms, stemmed and halved |
Directions:
1. In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
2. Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
3. Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
4. Add bok choy and mushrooms, stir-fry for 3 minutes.
5. Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.
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