Chinese Five Spice Tofu Stir-fry (20-min. Recipe)

Chinese five spice tofu stir fry. Fried tofu balls, baby bok choy and carrots smothered in a sweet, thick Chinese Five Spice sauce. An easy stir-fry dish to make for a weeknight meal. Comes together in less than 20 minutes.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Chinese

Servings

Calories per serving 222 kcal

Ingredients

142 grams fried tofu balls sliced into bite size pieces
1 stalk green onion finely chopped
128 grams carrot sliced
1 small yellow onion sliced
238 grams Bok Choy
5 slices ginger with skin on
1 cup water
2 teaspoon vegetable oil

Stir-fry sauce:

2 tablespoon hoisin sauce
2 tablespoon oyster sauce
½ teaspoon Chinese five spice
1 tablespoon cornstarch
½ cup water
1 teaspoon sesame oil
1 tablespoon brown sugar

Instructions

In a small bowl, mix together your stir-fry sauce ingredients until well combined.
In a hot pan set over medium high heat, add cooking oil followed by onion and ginger. Fry until onions have softened.
Next toss in your bok choy, green onions and carrots. Sauté until the bok choy has wilted.
Toss in your fried tofu balls followed by a cup of water. Mix and allow the water to cook the tofu balls and vegetables for 2 minutes until tofu balls are softened.
Lower your heat to low setting and pour your stir-fry sauce. Quickly give everything a good mix ensuring tofu and veggies are covered in sauce.
Remove off heat and serve!

Notes

This dish will last up to 3-4 days refrigerated. It can be reheated for later.

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