920
INGREDIENTS
- 1 block (14 oz) firm tofu, cubed
- 1 tablespoon vegetable oil
- 1 cup mushrooms, sliced (such as shiitake or button)
- 1 cup bok choy, chopped
- 1 cup carrots, julienned
- 1 cup mung bean sprouts
- 2 cloves garlic, minced
- 2.5cm piece of ginger, minced
- 2 green onions, chopped (whites and greens separated)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon Chinese five-spice powder (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
METHOD
- Prepare tofu: heat vegetable oil in a large pan or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
- Sauté aromatics: in the same pan, add a little more oil if needed. Add minced garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
- Add vegetables: stir in the mushrooms and carrots. Cook for about 3 minutes, then add the bok choy. Continue to cook until the vegetables are tender, about 3-4 more minutes.
- Combine and season: return the tofu to the pan. Add soy sauce, hoisin sauce, rice vinegar, sesame oil, and Chinese five-spice powder if using. Stir well to coat everything evenly. Cook for another 2 minutes.
- Finish and serve: season with salt and pepper to taste. Garnish with mung bean sprouts