Recipe by Sharon123
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.
Top Review by kittycatmom
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
- 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)
Directions See How It's Made
- 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!