Chinese Five-Spice Tofu Stir Fry
Serves
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
1 block (14 oz/400 g) firm tofu, cut into cubes
2 tbsp cornstarch
1 tbsp coconut oil
1 tbsp sesame oil
1 onion, sliced
1 clove garlic, minced
1 tbsp root ginger, minced
2 carrots, sliced
1 red bell pepper, chopped
1 medium zucchini, sliced
2 green onions, sliced
1 tbsp sesame seeds, to garnish
For the stir-fry sauce:
2 tbsp hoisin sauce
2 tbsp oyster sauce
½ tsp Chinese five-spice
1 tbsp cornstarch
½ cup (120 ml) water
1 tsp sesame oil
1 tbsp coconut sugar
2 tbsp hoisin sauce
2 tbsp oyster sauce
½ tsp Chinese five-spice
1 tbsp cornstarch
½ cup (120 ml) water
1 tsp sesame oil
1 tbsp coconut sugar
3 cups (480 g) cooked brown rice, to serve (1 cup/190 g uncooked brown rice)
Nutrition
(Per Serving)
Calories
383
Fats
15 g
Protein
16 g
Carbs
49 g
Instructions
- Wrap tofu in kitchen paper and press to squeeze out excess liquid. Lay into dish and place heavy pan or can on top. Set aside for 30 minutes (or overnight) until tofu is dry. Then, cut tofu into cubes.
- Place tofu into bowl, sprinkle cornstarch on top, and gently toss until all pieces are coated.
- Heat coconut oil in large pot or wok over medium-high heat. Add tofu and cook until crispy (about 3 to 4 minutes), then flip and repeat on all sides. Remove tofu and set aside.
- Reduce heat to medium and add sesame oil, onion, garlic, and ginger. Cook for 1 minute until fragrant. Next, add carrots, bell pepper, and zucchini, and cook until vegetables are tender (about 5 minutes).
- Mix all sauce ingredients together in small bowl. Add sauce to vegetables. Add cooked tofu, and stir well. Cook for 1 to 2 more minutes to let sauce thicken and tofu heat through.
- Remove from heat and serve over cooked brown rice. Sprinkle sesame seeds on top to garnish.