Prep 15 mins
Cook 35 mins
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.
- 1 (12 ounce) package tofu, pressed and frozen (freezing is optional)
- 2 diced scallions
- 3 1⁄2 tablespoons dark soy sauce or 6 tablespoons regular soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sherry wine
- 1⁄2 tablespoon black bean sauce
- 2 teaspoons five-spice powder
- 1⁄2 teaspoon minced garlic
- 1⁄4 teaspoon ginger or 2 teaspoons gingerroot
- 1 tablespoon peanut oil
- 1 1⁄2 cups broccoli florets
- 1 1⁄2 cups sliced mushrooms
- 1⁄2 cup bamboo shoot
- 1⁄2 cup water chestnut
- 1 1⁄2-2 cups bok choy, diced
- 1 1⁄2 green bell peppers, diced
- Dice the tofu into small, stir-fryable squares.
- Combine the sherry, vinegar, soy sauce, five spice powder, black bean sauce, and ginger in a small container, whisk together thoroughly to combine.
- Place the tofu with the sauce and marinade for 1-4 hours, making sure tofu is well covered by shaking or turning occasionally.
- Heat oil in wok or nonstick pan, add scallions and garlic, stir fry to season for 1-2 minutes.
- Remove tofu from marinade and add to wok, stirfry until nicely browned, 5-10 minutes.
- Add water chestnuts, broccoli, and bamboo shoots, stirfry for 3-6 minutes.
- Add mushrooms and bell pepper, stir fry for 3-6 minutes.
- Add bok choy and remaining sauce mixture, thickened with cornstarch if you like, and simmer for 5-15 minutes.
- Serve alongside a hot, spicy, and colorful dish for contrast and with steamed brown rice.