Five-Spice Tofu Stir-Fry

Five-Spice Tofu Stir-Fry Author: Canadian Living Credits: Five-Spice Tofu Stir-Fry

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

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 53.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Five-Spice Tofu Stir-Fry

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