Stir-fried Five-Spice Tofu with Seasonal Vegetables鑊氣五香豆腐炒時蔬
A vibrant and savory Cantonese stir-fry featuring pan-fried five-spice tofu cubes tossed with crisp seasonal vegetables like carrots, celery, and bell peppers, along with tender shiitake mushrooms. Coated in a light, aromatic sauce, this dish is best enjoyed with steamed jasmine rice.
01Ingredients
- 300grams Firm five-spice tofu, pressed and cubed
- 1medium Carrots, peeled and sliced
- 2stalks Celery stalks, sliced diagonally
- 0.5medium Red bell pepper, deseeded and cut into strips
- 0.5medium Green bell pepper, deseeded and cut into strips
- 4 Dried shiitake mushrooms, rehydrated and sliced
- 2cloves Garlic, minced
- 1teaspoon Ginger, minced
- 2tablespoons Vegetable oil
- 1tablespoon Light soy sauce
- 1tablespoon Vegetarian oyster sauce
- 1tablespoon Shaoxing wine
- 1teaspoon Cornstarch
- 50ml Water or mushroom broth
- 0.5teaspoon Sugar
- 0.25teaspoon White pepper
- 0.5teaspoon Sesame oil
- 1stalk Scallions, chopped (for garnish)
Nutrition (per serving)285kcal
- Protein16.2g
- Carbs18.5g
- Fat17.8g
Fiber 4.1 gSodium 642 mg
02Steps
- Prepare the sauce by combining light soy sauce, vegetarian oyster sauce, Shaoxing wine, cornstarch, water or mushroom broth, sugar, and white pepper in a small bowl. Set aside.
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the five-spice tofu cubes and pan-fry until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
- In the same wok, add a little more vegetable oil if needed. Add minced garlic and ginger and stir-fry until fragrant.
- Add sliced carrots, celery, red bell pepper, green bell pepper, and rehydrated shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
- Return the pan-fried tofu to the wok. Give the prepared sauce a quick stir and pour it over the ingredients in the wok.
- Stir-fry quickly to coat all ingredients evenly with the sauce until the sauce thickens.
- Drizzle with sesame oil. Garnish with chopped scallions before serving.
- Serve immediately with steamed jasmine rice.
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