Vegetable Five Spice Tofu Stir-Fry

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.

Print Recipe

5 from 1 vote

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.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Tofu

Cuisine: Chinese

Keyword: tofu stir-fry

Servings: 4

Calories: 144kcal

Author: Judy

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