Broccoli, with shitake mushrooms, simmered in a spicy sauce, YUM! Adapted from Vegetarian Times magazine. If you like, you may use fresh shitake mushrooms in place of the dried ones. I would use about a cup of fresh ones. Substitue vegetable broth for the soaking water, about 1/3-1/2 cup.
- 1⁄4 cup dried shiitake mushroom
- 8 ounces extra firm tofu
- 3 tablespoons low sodium soy sauce
- 3⁄4 teaspoon Chinese five spice powder
- 1 lb broccoli
- 1 tablespoon cornstarch
- 1 1⁄4 cups vegetable broth
- 2 teaspoons brown sugar
- 4 teaspoons olive oil
- 8 scallions, chopped (1/4 cup)
- 4 medium garlic cloves, minced
- 4 teaspoons minced fresh ginger
- 3⁄4 teaspoon chili paste with garlic
- 1⁄2 teaspoon anise seed, crushed
- 1 small cinnamon stick
- 2 medium carrots, shredded (or julienned)
- In small bowl, combine the shiitakes and hot water to cover. Let stand until softened, about 30 minutes.
- Meanwhile, drain the tofu and pat dry with paper towels. Cut into 3/4-inch cubes; pat dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Cover and set in refrigerator.
- Bring a large saucepan of lightly salted water to a boil. Cut broccoli florets into 1 1/2-inch pieces. Peel tender portion of stems and cut into 1/2-inch-thick slices. (You should have about 4 cups.) Add broccoli to boiling water and cook just until bright green and crisp-tender, about 3 to 4 minutes. Drain, rinse under cold running water and drain again. Set aside.
- In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. Remove softened shitakes from soaking water. Strain soaking water through a sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set aside. Trim and discard shitake stems(Save and use in soup!); slice caps and set aside.
- In large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes. Transfer to plate and set aside.
- In same skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Add reserved tofu and toss gently to coat. Discard cinnamon stick and serve. Enjoy!
I had 1 broccoli left from my garden! This was a perfect way to use it! I don't think I had ever used cinnamon with tofu but they matched well with the five spice and broccoli! I also added fresh shitake mushrooms, and snow peas. Delicious! Thank you Sharon! Made for KK Mini Cookathon Bonus
This recipe is REALLY delicious! My husband loved it soooo much that he asked me to make it once a week, adding that he thinks it's one of the best dishes I've ever made. I also added some baby bok choy and snow peas for a little variety
Five star all the way - what a fantastic sauce. This was my first time using anise seeds and cinnamon in a stir fry and it was so fragrant. Despite picking all the tofu out, carnivore husband said it would be five stars if only it had meat. I followed the recipe except substituting peanut oil for the olive oil and using a wok. Next time (besides using meat) I'll stir in the broccoli at the very end, since it got a little overcooked. Thanks for sharing this beautiful broccoli recipe!