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“Lost in the jungles of Yunnan? Feel like something dark, mysterious, and tangy, yet without a million screaming chili peppers? Try five-spice tofu! Nutritious, delicious, and deeply flavorful. I made this for my Chinese New Year's celebration, and it was a huge hit.”
READY IN:
50mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice the tofu into small, stir-fryable squares.
  2. Combine the sherry, vinegar, soy sauce, five spice powder, black bean sauce, and ginger in a small container, whisk together thoroughly to combine.
  3. Place the tofu with the sauce and marinade for 1-4 hours, making sure tofu is well covered by shaking or turning occasionally.
  4. Heat oil in wok or nonstick pan, add scallions and garlic, stir fry to season for 1-2 minutes.
  5. Remove tofu from marinade and add to wok, stirfry until nicely browned, 5-10 minutes.
  6. Add water chestnuts, broccoli, and bamboo shoots, stirfry for 3-6 minutes.
  7. Add mushrooms and bell pepper, stir fry for 3-6 minutes.
  8. Add bok choy and remaining sauce mixture, thickened with cornstarch if you like, and simmer for 5-15 minutes.
  9. Serve alongside a hot, spicy, and colorful dish for contrast and with steamed brown rice.

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