Ingredients
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
2
-
3
-
1/4
-
-
-
-
-
Directions
Vegetarian Five Spice Tofu Stir-Fry, 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., 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 use all the time. I look forward to trying your other recipes!, Cooked this for my vegan son. He loves it! Used spinach instead of bok choy coz he loves spinach. Yummy! Thanks for sharing this:
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Steps
|
1
Done
|
In Bowl, Whisk Together Broth, Oyster Sauce, Cornstarch, Soy Sauce, Sugar and 1/2 Cup Water. Set Aside. |
|
2
Done
|
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. |
|
3
Done
|
Heat Remaining Oil Over Medium High Heat, Stir-Fry Garlic and Hot Pepper Flakes For 30 Seconds. |
|
4
Done
|
Add Bok Choy and Mushrooms, Stir-Fry For 3 Minutes. |
|
5
Done
|
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. |
