Braised Five-Spice Tofu with Shiitake Mushrooms and Seasonal Greens

Ingredients

Instructions

1. 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. 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. 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. 4

   Braised Tofu: Add rehydrated Shiitake Mushrooms to the wok and stir-fry for 1 minute.

5. 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. 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. 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. 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.