Five Spice Tofu Stir-Fry With Vegetables


The five-spice tofu stir-fry meal has been on our weekly dinner menu for as long as I can remember. Making this dish is a breeze, packed with nutrients and vegetarianism.


  • 1 cup of five spice tofu(julienned)
  • 1 cup of celery (julienned)
  • 1 cup of king oyster mushrooms (julienned)
  • 1 cup of dried shiitake mushrooms (julienned)
  • 1 cup of carrot (julienned)
  • 1 cup of red bell pepper (julienned)
  • 4 tsp. of oil
  • a pinch of sugar
  • 1 tbsp. of shaoxing wine
  • 1/2 tsp. of salt
  • a pinch of five spice powder
  • a pinch of white pepper
  • 2 tsp. of soy sauce


  1. Tofu and vegetables should be cleaned and julienned.
  2. In a wok, heat 2 tablespoons of oil over high heat. The tofu should be crispy and gently browned after 3 minutes of cooking. Place on a cooling rack.
  3. Toss in 2 more teaspoons of oil and sauté the celery and king oyster mushrooms for 2 minutes. Make the last stir with the remaining vegetables and a dash of sweetener. Stirring continually, cook for two minutes.
  4. Using a spatula, return the tofu to the pan with the Shaoxing wine and seasonings.
  5. Serve after cooking for a further three to five minutes.
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