Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
- Portion size 4 servings
- 1/2 cup vegetable broth
- 2 tablespoons vegetarian oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sodium-reduced soy sauce
- 1 teaspoon packed brown sugar
- 1 pkg (454 g) tofu drained
- 1/2 teaspoon five-spice powder
- 2 tablespoons vegetable oil
- 3 garlic cloves thinly sliced
- 1/4 teaspoon hot pepper flakes
- 1 head bok choy (about 1 lb/500 g), chopped
- 8 oz shiitake mushrooms stemmed and halved
MethodIn bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup (125 mL) water; set aside.
Cut tofu into 1-inch (2.5 cm) cubes; toss with five-spice powder. In wok or skillet, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 4 minutes. 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, about 3 minutes.
Nutritional facts Per serving: about
- Sodium 542 mg
- Protein 12 g
- Calories 192.0
- Total fat 11 g
- Potassium 780 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
- Iron 22.0
- Folate 50.0
- Calcium 23.0
- Vitamin A 53.0
- Vitamin C 55.0