Ingredients
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1/2 cup vegetable broth
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2 tablespoons oyster sauce
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1 tablespoon cornstarch
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1 tablespoon reduced sodium soy sauce
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1 teaspoon brown sugar, packed
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1 medium tofu, drained
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1/2 teaspoon five-spice powder
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2 tablespoons vegetable oil
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3 garlic cloves, sliced thinly
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1/4 teaspoon hot pepper flakes
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1 head bok choy, chopped (around 1 pound)
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8 ounces shiitake mushrooms, stemmed and halved
Instructions
- In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
- Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
- Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
- Add bok choy and mushrooms, stir-fry for 3 minutes.
- Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.