We’ve been making some version of this vegetable five spice tofu stir-fry dish for dinner once a week for as long as we can remember. It’s healthy, vegetarian, and very easy to make.
- 1 cup julienned five spice tofu
- 1 cup julienned celery
- 1 cup julienned king oyster mushrooms
- 1 cup julienned reconstituted dried shiitake mushrooms
- 1 cup julienned carrot
- 1 cup julienned red bell pepper
- 4 teaspoons oil
- Pinch sugar
- 1 tablespoon shaoxing wine
- 1/2 teaspoon salt
- Pinch five spice powder
- Pinch white pepper
- 2 teaspoons soy sauce
Wash and julienne the tofu and vegetables.
Heat 2 teaspoons oil in the wok over high heat. Stir-fry the tofu for about 3 minutes until slightly crisp. Remove from pan and set aside.
Add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. Add the rest of the vegetables and a pinch of sugar. Cook for 2 minutes, stirring constantly.
Add the tofu back to the pan along with the shaoxing wine, salt, five spice powder, white pepper, and soy sauce.
Cook another 3 to 5 minutes and plate. Serve this vegetable five spice stir-fry with white rice.
Vegetable Five Spice Tofu Stir-Fry
We've been making some version of this vegetable five-spice tofu stir-fry for dinner regularly for as long as we can remember. It's healthy, vegetarian, and very easy to make.
Servings: 4
Calories: 144kcal
Ingredients
- 1 cup five spice tofu (julienned)
- 1 cup celery (julienned)
- 1 cup king oyster mushrooms (julienned)
- 1 cup dried shiitake mushrooms (reconstituted and julienned)
- 1 cup carrot (julienned)
- 1 cup red bell pepper (julienned)
- 4 teaspoons oil
- Pinch sugar
- 1 tablespoon shaoxing wine
- 1/2 teaspoon salt
- Pinch five spice powder
- Pinch white pepper
- 2 teaspoons soy sauce
Instructions
- Wash and julienne the tofu and vegetables.
- Heat 2 teaspoons oil in the wok over high heat. Stir-fry the tofu for about 3 minutes until slightly crisp. Remove from pan and set aside.
- Add 2 more teaspoons oil and cook the celery and king oyster mushrooms for 2 minutes. Add the rest of the vegetables and a pinch of sugar. Cook for 2 minutes, stirring constantly.
- Add the tofu back to the pan along with the shaoxing wine, salt, five spice powder, white pepper, and soy sauce.
- Cook another 3 to 5 minutes and serve.
Nutrition
Calories: 144kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 557mg | Potassium: 762mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6655IU | Vitamin C: 50.2mg | Calcium: 42mg | Iron: 2.1mg
Cat says
I’m currently staying with my mother who is a vegetarian, and we found your site a couple weeks back. This was the first thing I made from it after we got back from stocking up on staples. I changed around a few veggies for availability and taste preference, but both my mom and myself thought this was literally the best stir fry I’ve ever made. I started making stir fry when I was 16 and I’m 32 now. Thanks so much for the recipe.
Judy says
Wow…that’s wonderful. Please try more of our vegetarian/Vegan recipes. We have so many :-)
Tom says
香干肉 has been a house favorite here since the beginning of time. As you might guess we add julienned pork to this dish. As someone that makes this dish often this recipe is spot on!
Judy says
Thank you, Tom, for your approval!
Nathan Roeters says
Never seen five spice tofu (albeit I’ve never looked). Being in Vancouver I’m sure I can track some down :D Can’t wait to make this!
Sarah says
Yes, we’re sure they have five spice tofu in Vancouver! : ) Let us know how it turns out. Thanks for commenting, Nathan!