1) Whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water.
2) Cut tofu into 2.5cm cubes, toss with five-spice powder, and stir- fry over medium-high heat in half the oil for 4 minutes. Transfer to paper towel-lined plate.
3) Heat remaining oil over medium-high heat, stir-fry garlic and hot pepper for 30 seconds. Add bok choy and mushrooms, stir-fry for 3 minutes.
4) Stir in tofu and broth mixture, bring to boil. Reduce heat and simmer, covered, until sauce is thickened and vegetables are softened.
Serve over rice or other grain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 3985.3mg||137 %|
|Potassium 602.5mg||16 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 14.2g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 214
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