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Stir-Fried Vegetarian Five-Spice Tofu
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| Stir-Fried Vegetarian Five-Spice Tofu Serves 2 as a main course with rice or 4 as a vegetable side dish. Adapted from Grace Young's Stir-Frying to the Sky’s Edge (Simon & Schuster, 2010) Ingredients | |
| 1 Tbsp | soy sauce |
| 1 Tbsp | Shao Hsing rice wine or dry sherry |
| 2 tsp | sesame oil |
| 2 Tbsp | peanut |
| vegetable oil, alternative | |
| 1 cup | julienned five-spice or firm tofu, (1 square) |
| 1 Tbsp | minced garlic |
| 1 cup | julienned carrots |
| 1 cup | julienned red bell peppers |
| 1 cup | julienned yellow bell peppers |
| 1 cup | thinly sliced fresh shiitake mushrooms |
| 1/2 tsp | salt |
| 1/4 tsp | ground white pepper |
| 1/4 tsp | sugar |
| 4 | fresh water chestnuts, peeled and thinly sliced, (about 1/2 cup) |
| 1/3 cup | thinly sliced scallions |
| 1/4 cup | chopped pickled ginger |
| 1/4 cup | cilantro sprigs |
Instructions
In a small bowl combine soy sauce, rice wine, and sesame oil.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of peanut oil, carefully add tofu, reduce heat to medium, then, using a metal spatula, stir-fry 1 minute, or until it begins to brown. Add garlic and stir-fry 10 seconds or until garlic is fragrant.
Swirl in remaining 1 tablespoon peanut oil, add carrots, red and yellow bell peppers, and mushrooms, increase heat to high, and stir-fry 1 minute or until vegetables begin to wilt. Sprinkle on salt, pepper and sugar. Swirl soy sauce mixture into the wok, add water chestnuts, scallions and pickled ginger, and stir-fry 1 to 2 minutes or until vegetables are crisp-tender. Stir in cilantro sprigs.
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