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Health & Fitness

What's for dinner tonight? Five-Spice Tofu and Vegetable Stir-Fry

What's for dinner tonight? Five-Spice Tofu and Vegetable Stir-Fry

 Ingredients

3 tablespoons vegetable oil, divided

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1 pound extra-firm tofu, drained well, dried and cut into ½-inch dice

1 small head broccoli, cut into small florets

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1 small red bell pepper, cut into ¼-inch slices

1 cup sliced mushrooms (about 2 ounces)

1 small onion, sliced

3 garlic cloves, finely chopped

1 3-inch piece ginger, peeled and finely chopped

1 teaspoon five-spice powder

6 ounces fresh spinach leaves, stems removed and roughly chopped

Sauce:

1 cup chicken broth, reduced-sodium

1½ tablespoons oyster sauce

1 tablespoon tamari or soy sauce

1 teaspoon cornstarch

2 teaspoons sesame oil

2 pinches red pepper flakes

Instructions

1. Add 2 tablespoons of the oil to a hot wok.

2. Once oil is hot and shimmering, stir-fry tofu until browned on all sides, about 6 to 8 minutes. Remove and reserve.

3. Add the remaining tablespoon of oil to the Skillet. Add the broccoli and pepper. Sauté for about 4 minutes or until broccoli is slightly browned and pepper is softened. Add the mushrooms and onion. Sauté for about 4 minutes or until onion is golden and softened.

4. Add the garlic, ginger and five-spice powder. Stir to fully coat and cook for about 2 minutes. Add the tofu back in. Once the mixture is fragrant, add the spinach and stir to combine. Reduce heat, cover and let cook until bright and just wilted, about 30 seconds to 1 minute.

5. Stir sauce ingredients together in a liquid measuring cup. Pour sauce into wok and let simmer for about 1 minute.

6. Turn gas off, add the sesame oil and red pepper flakes and stir to combine.

7. Serve in shallow bowls with jasmine rice.

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