 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Lost in the jungles of Yunnan? Feel like something dark, mysterious, and tangy, yet without a million screaming chili peppers? Try five-spice tofu! Nutritious, delicious, and deeply flavorful. I made this for my Chinese New Year's celebration, and it was a huge hit. Ingredients:
1 (12 ounce) package tofu, pressed and frozen (freezing is optional) |
2 diced scallions |
3 1/2 tablespoons dark soy sauce or 6 tablespoons regular soy sauce |
2 tablespoons rice wine vinegar |
1 tablespoon sherry wine |
1/2 tablespoon black bean sauce |
2 teaspoons five-spice powder |
1/2 teaspoon minced garlic |
1/4 teaspoon ginger or 2 teaspoons gingerroot |
1 tablespoon peanut oil |
1 1/2 cups broccoli florets |
1 1/2 cups sliced mushrooms |
1/2 cup bamboo shoot |
1/2 cup water chestnut |
1 1/2-2 cups bok choy, diced |
1 1/2 green bell peppers, diced |
Directions:
1. Dice the tofu into small, stir-fryable squares.
2. Combine the sherry, vinegar, soy sauce, five spice powder, black bean sauce, and ginger in a small container, whisk together thoroughly to combine.
3. Place the tofu with the sauce and marinade for 1-4 hours, making sure tofu is well covered by shaking or turning occasionally.
4. Heat oil in wok or nonstick pan, add scallions and garlic, stir fry to season for 1-2 minutes.
5. Remove tofu from marinade and add to wok, stirfry until nicely browned, 5-10 minutes.
6. Add water chestnuts, broccoli, and bamboo shoots, stirfry for 3-6 minutes.
7. Add mushrooms and bell pepper, stir fry for 3-6 minutes.
8. Add bok choy and remaining sauce mixture, thickened with cornstarch if you like, and simmer for 5-15 minutes.
9. Serve alongside a hot, spicy, and colorful dish for contrast and with steamed brown rice.
|
|