Five Spice Steamy Tofu

BrotherAdso's Note:

Lost in the jungles of Yunnan? Feel like something dark, mysterious, and tangy, yet without a million screaming chili peppers? Try five-spice tofu! Nutritious, delicious, and deeply flavorful. I made this for my Chinese New Year's celebration, and it was a huge hit.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 (12 ounce) package tofu , pressed and frozen (freezing is optional)
• 2 diced scallions
• 3 ½ tablespoons dark soy sauce or 6 tablespoons regular soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sherry wine
• ½ tablespoon black bean sauce
• 2 teaspoons five-spice powder
• ½ teaspoon minced garlic
• ¼ teaspoon ginger or 2 teaspoons gingerroot
• 1 tablespoon peanut oil
• 1 ½ cups broccoli florets
• 1 ½ cups sliced mushrooms
• ½ cup bamboo shoot
• ½ cup water chestnut
• 1 ½-2 cups bok choy , diced
• 1 ½ green bell peppers , diced

Directions:

1. Dice the tofu into small, stir-fryable squares.
2. Combine the sherry, vinegar, soy sauce, five spice powder, black bean sauce, and ginger in a small container, whisk together thoroughly to combine.
3. Place the tofu with the sauce and marinade for 1-4 hours, making sure tofu is well covered by shaking or turning occasionally.
4. Heat oil in wok or nonstick pan, add scallions and garlic, stir fry to season for 1-2 minutes.
5. Remove tofu from marinade and add to wok, stirfry until nicely browned, 5-10 minutes.
6. Add water chestnuts, broccoli, and bamboo shoots, stirfry for 3-6 minutes.
7. Add mushrooms and bell pepper, stir fry for 3-6 minutes.
8. Add bok choy and remaining sauce mixture, thickened with cornstarch if you like, and simmer for 5-15 minutes.
9. Serve alongside a hot, spicy, and colorful dish for contrast and with steamed brown rice.