Stir-fried Five-Spice Tofu with Seasonal Vegetables

Ingredients

Instructions

1. 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. 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. 3

   In the same wok, add a little more vegetable oil if needed. Add minced garlic and ginger and stir-fry until fragrant.

4. 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. 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. 6

   Stir-fry quickly to coat all ingredients evenly with the sauce until the sauce thickens.

7. 7

   Drizzle with sesame oil. Garnish with chopped scallions before serving.

8. 8

   Serve immediately with steamed jasmine rice.