Recipe by Chef Catherine Hofstad
This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles.
Top Review by Karen Elizabeth
I used chicken for this, but otherwise as directed. I was interested to see how the family would like 5 spice powder, but it gave a pleasant spice which everyone enjoyed. Quick and easy to prepare, a flavoursome 'stir-fry' which I would certainly make again. Served on chinese egg noodles for a light but satisfying supper, thanks, Catherine! Made for PAC Spring 2009
- 1 (14 ounce) packageextra- firm water-packed tofu, rinsed
- 1⁄2 teaspoon five-spice powder, divided
- 1 tablespoon canola oil
- 1⁄2 cup water
- 3 tablespoons oyster sauce (use oyster-flavored sauce to make it vegetarian)
- 1⁄2 teaspoon cornstarch
- 12 ounces broccoli florets, trimmed and cut into bite-sized pieces (4 cups)
- 1 yellow bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 tablespoons unsalted dry roasted peanuts
- 2 teaspoons hot sesame oil (optional)
Directions See How It's Made
- Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Tranfer to a plate.
- Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
- Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce; stir in hot sesame oil (if using).