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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. 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.
2. 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.
3. In the same wok, add a little more vegetable oil if needed. Add minced garlic and ginger and stir-fry until fragrant.
4. 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.
5. Return the pan-fried tofu to the wok. Give the prepared sauce a quick stir and pour it over the ingredients in the wok.
6. Stir-fry quickly to coat all ingredients evenly with the sauce until the sauce thickens.
7. Drizzle with sesame oil. Garnish with chopped scallions before serving.
8. Serve immediately with steamed jasmine rice.

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