Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of firm tofu for 20 minutes to remove excess water, then cut it into 2-centimeter cubes.

2. 2

   Rehydrate 30 grams of dried shiitake mushrooms in 2 cups of hot water for 20 minutes, then drain and slice the mushrooms, reserving the soaking liquid.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat, then add 3 centimeters of grated fresh ginger and 3 minced garlic cloves, cooking until fragrant for 1 minute.

4. 4

   Add the tofu cubes to the pot and cook until lightly golden on all sides, then stir in 4 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 1 teaspoon of five-spice powder, and 1 cup of vegetable broth along with the reserved mushroom soaking liquid.

5. 5

   Bring the mixture to a gentle simmer, add the sliced shiitake mushrooms and 300 grams of chopped bok choy, then cover and continue to simmer for 15 minutes, allowing the flavors to meld.

6. 6

   In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water, then slowly stir this slurry into the simmering sauce until it thickens slightly, cooking for another 2 minutes.

7. 7

   Remove from heat and drizzle with 1 teaspoon of sesame oil before serving the Five-Spice Tofu and Mushroom Simmer hot with rice.