Five Spice Steamy Tofu

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.