Five-Spice Vegetable Stir-Fry with Tofu

A vibrant medley of seasonal vegetables and tofu tossed in a fragrant five-spice glaze, representing the cultural diversity highlighted in language data.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 14 oz firm tofu
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 cup, sliced carrots
• 1 cup, sliced bell peppers
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp five-spice powder
• 1 tsp cornstarch
• 2 cloves, minced garlic
• 1 tbsp, minced ginger

Instructions

1. Step 1: Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes to remove excess moisture. Cut the pressed tofu into 1/2-inch cubes.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp five-spice powder, 1 tsp cornstarch, 2 cloves minced garlic, 1 tbsp minced ginger, and 1/4 cup water.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
4. Step 4: Add 1 cup broccoli florets, 1 cup sliced carrots, 1 cup sliced bell peppers, and 1 cup snap peas to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Pour the sauce mixture over the vegetables and tofu, stirring constantly until the sauce thickens and coats all ingredients, about 2 minutes.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped green onions. Serve immediately.