Five-Spice Tofu Stir-Fry

By The Canadian Living Test Kitchen

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Five-Spice Tofu Stir-FryChinese 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.5 out of5based on1 ratings. 1 user reviews.

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	192192 cal
pro	12 g12g pro
total fat	11 g11g total fat
sat. fat	1 g1g sat. fat
carb	14 g14g carb
fibre	4 g4g fibre
chol	1 mg1mg chol
sodium	542 mg542mg sodium
potassium	780 mg780mg potassium
% RDI:	-
calcium	2323 calcium
iron	2222 iron
vit A	5353 vit A
vit C	5555 vit C
folate	5050 folate

Preparation time: 8 minutes
Cook time : 11 minutes
Total time : PT19M

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.

Ingredients

1/2 cup vegetable broth 1/2 1/2cup cupvegetable broth
2 tbsp vegetarian oyster sauce 2 2tbsp tbspvegetarian oyster sauce
1 tbsp cornstarch 1 1tbsp tbspcornstarch
1 tbsp sodium-reduced soy sauce 1 1tbsp tbspsodium-reduced soy sauce
1 tsp packed brown sugar 1 1tsp tsppacked brown sugar
1 pkg (454 g) medium tofu , drained1 1pkg (454 g) pkg (454 g)medium tofu, drained
1/2 tsp five-spice powder 1/2 1/2tsp tspfive-spice powder
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 garlic cloves , thinly sliced3 3garlic clovegarlic cloves, thinly sliced
1/4 tsp hot pepper flakes 1/4 1/4tsp tsphot pepper flakes
1 head bok choy , (about 1 lb/500 g), chopped 1 1head headbok choy, (about 1 lb/500 g), chopped
8 oz shiitake mushrooms , stemmed and halved8 8oz ozshiitake mushroomshiitake mushrooms, stemmed and halved

Preparation

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.