Five-Spice Tofu Stir-Fry

I plan to have one night a week for vegetarian meals, so I made this recipe tonight from Canadian Living magazine. My husband and son liked it, but I think the tofu needs to have more flavour.

(Recipe and photo from Canadian Living)

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.

Preparation time: 8 minutes.

Cooking time: 11 minutes.

This recipe makes 4 serving(s)

1/2 1/2cup cup(125 mL) (125 mL) vegetable broth
2 2tbsp tbsp(25 mL) (25 mL) vegetarian oyster sauce
1 1tbsp tbsp(15 mL) (15 mL) cornstarch
1 1tbsp tbsp(15 mL) (15 mL) sodium-reduced soy sauce
1 1tsp tsp(5 mL) (5 mL) packed brown sugar
1 1pkg (454 g) pkg (454 g)medium tofu, drained
1/2 1/2tsp tsp(2 mL) (2 mL) five-spice powder
2 2tbsp tbsp(25 mL) (25 mL) vegetable oil
3 3garlic clovegarlic cloves, thinly sliced
1/4 1/4tsp tsp(1 mL) (1 mL) hot pepper flakes
1 1head headbok choy, (about 1 lb/500 g), chopped
8 8oz oz(227 g) (227 g) shiitake mushroomshiitake mushrooms, stemmed and halved

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.