VEGAN ASIAN STIR FRY

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Finish and serve: season with salt and pepper to taste. Garnish with mung bean sprouts