Braised Five-Spice Tofu with Shiitake Mushrooms and Seasonal Greens 五香豆腐燴冬菇時蔬

A comforting and aromatic Cantonese vegetarian dish featuring pan-fried firm tofu cubes braised with rehydrated shiitake mushrooms in a fragrant five-spice sauce. Served alongside blanched seasonal greens and steamed jasmine rice, it's a wholesome and flavorful meal.

Nutrition (per serving)

Ingredients

• 500g Firm Tofu, cut into 1.5 cm cubes
• 8 Dried Shiitake Mushrooms, rehydrated and stemmed, halved
• 300g Bok Choy, separated into leaves
• 3 cloves Garlic, minced
• 3 slices Ginger
• 2 tablespoons Vegetable Oil
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Vegetarian Oyster Sauce
• 1 teaspoon Five-Spice Powder
• 1/2 teaspoon Sugar
• 1 tablespoon Cornstarch
• 3 tablespoons water (for slurry)
• 1.5 cups Water or Mushroom Broth
• A pinch White Pepper

Steps

1. Blanch the Bok Choy: Bring a pot of water to a boil. Add Bok Choy and blanch for 1-2 minutes until tender-crisp. Remove and set aside.
2. Pan-fry Tofu: Heat Vegetable Oil in a wok or large pan over medium-high heat. Add Firm Tofu cubes and pan-fry until golden brown on all sides. Remove tofu and set aside.
3. Sauté Aromatics: In the same wok, add a little more oil if needed. Add minced Garlic and Ginger slices and stir-fry until fragrant.
4. Braised Tofu: Add rehydrated Shiitake Mushrooms to the wok and stir-fry for 1 minute.
5. Add Sauce Base: Pour in Water or Mushroom Broth, Light Soy Sauce, Vegetarian Oyster Sauce, Five-Spice Powder, and Sugar. Bring to a simmer.
6. Combine and Simmer: Return the pan-fried Firm Tofu to the wok. Stir gently to coat with sauce. Cover and simmer for 8-10 minutes, allowing the tofu to absorb the flavors.
7. Thicken Sauce: Stir the Cornstarch slurry well and gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Add White Pepper.
8. Serve: Arrange the blanched Bok Choy on a serving plate or individual bowls. Spoon the braised tofu and mushrooms over or next to the greens. Serve immediately with steamed Jasmine Rice.

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