Broccoli With Five Spice Tofu Recipes

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BROCCOLI WITH FIVE-SPICE TOFU



Broccoli With Five-Spice Tofu image

Broccoli, with shitake mushrooms, simmered in a spicy sauce, YUM! Adapted from Vegetarian Times magazine. If you like, you may use fresh shitake mushrooms in place of the dried ones. I would use about a cup of fresh ones. Substitue vegetable broth for the soaking water, about 1/3-1/2 cup.

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup dried shiitake mushroom
8 ounces extra firm tofu
3 tablespoons low sodium soy sauce
3/4 teaspoon Chinese five spice powder
1 lb broccoli
1 tablespoon cornstarch
1 1/4 cups vegetable broth
2 teaspoons brown sugar
4 teaspoons olive oil
8 scallions, chopped (1/4 cup)
4 medium garlic cloves, minced
4 teaspoons minced fresh ginger
3/4 teaspoon chili paste with garlic
1/2 teaspoon anise seed, crushed
1 small cinnamon stick
2 medium carrots, shredded (or julienned)

Steps:

  • In small bowl, combine the shiitakes and hot water to cover. Let stand until softened, about 30 minutes.
  • Meanwhile, drain the tofu and pat dry with paper towels. Cut into 3/4-inch cubes; pat dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Cover and set in refrigerator.
  • Bring a large saucepan of lightly salted water to a boil. Cut broccoli florets into 1 1/2-inch pieces. Peel tender portion of stems and cut into 1/2-inch-thick slices. (You should have about 4 cups.) Add broccoli to boiling water and cook just until bright green and crisp-tender, about 3 to 4 minutes. Drain, rinse under cold running water and drain again. Set aside.
  • In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. Remove softened shitakes from soaking water. Strain soaking water through a sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set aside. Trim and discard shitake stems(Save and use in soup!); slice caps and set aside.
  • In large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes. Transfer to plate and set aside.
  • In same skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Add reserved tofu and toss gently to coat. Discard cinnamon stick and serve. Enjoy!

Nutrition Facts : Calories 170.6, Fat 7.5, SaturatedFat 1.2, Sodium 522, Carbohydrate 20.3, Fiber 5.4, Sugar 6.9, Protein 9.7

VEGETARIAN FIVE SPICE TOFU STIR-FRY



Vegetarian Five Spice Tofu Stir-Fry image

This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it.

Provided by Taste-Tester

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup vegetable broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon brown sugar, packed
1 medium tofu, drained
1/2 teaspoon five-spice powder
2 tablespoons vegetable oil
3 garlic cloves, sliced thinly
1/4 teaspoon hot pepper flakes
1 head bok choy, chopped (around 1 pound)
8 ounces shiitake mushrooms, stemmed and halved

Steps:

  • In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
  • Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). 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 (around three minutes). Serve over rice.

Nutrition Facts : Calories 128.9, Fat 7.5, SaturatedFat 0.9, Sodium 521.8, Carbohydrate 13.5, Fiber 3.7, Sugar 5, Protein 4.9

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