Vegetarian Five Spice Tofu Stir-Fry
8
People talking
This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it.
- Ready In:
- 32mins
- Serves:
- Units:
8
People talking
ingredients
- 1⁄2 cup vegetable broth
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon brown sugar, packed
- 1 medium tofu, drained
- 1⁄2 teaspoon five-spice powder
- 2 tablespoons vegetable oil
- 3 garlic cloves, sliced thinly
- 1⁄4 teaspoon hot pepper flakes
- 1 head bok choy, chopped (around 1 pound)
- 8 ounces shiitake mushrooms, stemmed and halved
directions
- In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
- Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
- Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
- Add bok choy and mushrooms, stir-fry for 3 minutes.
- Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.
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RECIPE MADE WITH LOVE BY
@Taste-Tester
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@Taste-Tester
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"This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it."
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I have never left a recipe review, however, I love this recipe so much and make it on a regular basis. The flavors are superb! The sauce consistency is perfect, and the five spice method of dusting the tofu was genius to me. Thanks so much for sharing a recipe that I use all the time. I look forward to trying your other recipes!Reply
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Cooked this for my vegan son. He loves it! Used spinach instead of bok choy coz he loves spinach. Yummy! Thanks for sharing this(:Reply
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Delicious!! I made this for dinner tonight and everyone really enjoyed it!! I did change up the veggies in order to use my CSA veggies. I used carrots, celery, zucchini, sweet onion, green beans and a yellow pepper. I also doubled the sauce recipe since I used quite a bit more veggies. I did have to substitute worchestershire for the oyster sauce because we were out, but it was delicious anyway!! Wouldn't have know the difference actually. Served over brown rice. Will definitely be making this again!!1Reply
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Delicious!! I made this for dinner tonight and everyone really enjoyed it!! I did change up the veggies in order to use my CSA veggies. I used carrots, celery, zucchini, sweet onion, green beans and a yellow pepper. I also doubled the sauce recipe since I used quite a bit more veggies. I did have to substitute worchestershire for the oyster sauce because we were out, but it was delicious anyway!! Wouldn't have know the difference actually. Served over brown rice. Will definitely be making this again!!Reply
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This is another simple dish that just looking at the picture makes me drool. The sauce is silky, light and loaded with flavor. I always add the dark green leaves of the Bok Choy near the end of cooking so they are hot and cooked but still have a bit of bite to them.Reply
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