Vegetarian Five Spice Tofu Stir-Fry - cooking recipe

Ingredients

1/2 cup vegetable broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon brown sugar, packed
1 medium tofu, drained
1/2 teaspoon five-spice powder
2 tablespoons vegetable oil
3 garlic cloves, sliced thinly
1/4 teaspoon hot pepper flakes
1 head bok choy, chopped (around 1 pound)
8 ounces shiitake mushrooms, stemmed and halved

Preparation

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.