Broccoli with Five-spice Tofu

Broccoli with Five-spice Tofu Recipe from China - Ingredients: Shiitake Mushrooms, Tofu, and More

Region / culture: China | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Broccoli with Five-spice Tofu is a delicious and nutritious dish that combines the earthy flavors of broccoli with the savory and aromatic tofu seasoned with Chinese five-spice powder. This recipe is a perfect balance of flavors and textures, making it a great option for a healthy and satisfying meal.

History

This recipe is a modern twist on traditional Chinese stir-fry dishes that often feature tofu and a variety of vegetables. The addition of Chinese five-spice powder adds a unique and complex flavor profile to the dish, making it a standout among other tofu recipes.

Ingredients

0.25 cup dried shiitake mushrooms (0.25 oz (7 g))
8 oz (227 g) extra-firm tofu
3 tbsp low-sodium soy sauce
0.75 tsp chinese five-spice powder
1 lb (454 g) broccoli
1 tbsp cornstarch
1.25 cup low-sodium vegetable broth
2 tsp brown sugar
4 tsp vegetable oil
7 scallions (white and light green parts), chopped (0.25 cup)
4 medium cloves garlic, minced
4 tsp minced fresh ginger
0.75 tsp chile paste with garlic
0.5 tsp anise seeds, crushed
1 cinnamon stick
2 medium carrots, julienned or shredded

How to prepare

In a small bowl, combine shiitakes and enough hot water to cover.
Let it stand until softened, about 30 minutes.
Meanwhile, drain the tofu and pat it dry with paper towels.
Cut the tofu into 0.75 inch cubes and pat it dry again.
In a medium bowl, combine the tofu, 1 tbsp soy sauce, and five-spice powder; toss gently to coat.
Cover and set it aside in the refrigerator.
Bring a large saucepan of lightly salted water to a boil.
Cut the broccoli florets into 1.5 inch pieces.
Peel the tender portion of the stems and cut them into 0.5 inch-thick slices.
(You should have about 4 cups in total.)
Add the broccoli to the boiling water and cook just until it turns bright green and is crisp-tender, about 2 to 3 minutes.
Drain, rinse under cold running water, and drain again.
Set it aside.
In a small bowl, mix together the cornstarch and 1 tbsp cold water; set it aside.
Remove the softened shiitakes from the soaking water.
Strain the soaking water through a filter paper-lined sieve into a medium bowl; stir in the broth, brown sugar, and the remaining 2 tbsp soy sauce.
Set it aside.
Trim and discard the shiitake stems; slice the caps and set them aside.
In a large nonstick skillet, heat 2 tsp oil over medium-high heat.
Add the tofu mixture and cook, shaking the pan and tossing the tofu, until it is lightly browned, for 3 to 4 minutes.
Transfer it to a plate and set it aside.
In the same skillet, heat the remaining 2 tsp oil over medium-high heat.
Add the scallions, garlic, ginger, chile paste, anise seeds, and the reserved shiitakes and stir-fry until fragrant, for 30 to 60 seconds.
Add the cinnamon stick and the reserved broth mixture; bring it to a boil and cook for 5 minutes.
Stir the cornstarch mixture and add it to the skillet; cook, stirring, until the liquid has thickened, about 30 seconds.
Add the carrots and the reserved broccoli and cook, stirring often, until the carrots are tender, about 3 minutes.
Add the reserved tofu and toss gently to coat.
Discard the cinnamon stick and serve.

Variations

Substitute the broccoli with other vegetables such as bell peppers, snow peas, or bok choy.
Use tempeh or seitan instead of tofu for a different protein option.
Add cashews or peanuts for a crunchy texture.

Cooking Tips & Tricks

Make sure to pat the tofu dry before marinating it to ensure that it absorbs the flavors well.

- Blanching the broccoli before stir-frying helps to retain its vibrant green color and crisp texture.

- Stir-fry the tofu over high heat to achieve a nice sear on the outside while keeping the inside soft and tender.

- Adjust the amount of chile paste to suit your spice preference.

Serving Suggestions

Serve the Broccoli with Five-spice Tofu over steamed rice or noodles for a complete meal. Garnish with chopped green onions and sesame seeds for added flavor and texture.

Cooking Techniques

Stir-frying, blanching

Ingredient Substitutions

Use button mushrooms or portobello mushrooms instead of shiitake mushrooms.

- Tamari can be used as a gluten-free alternative to soy sauce.

- Replace Chinese five-spice powder with a combination of ground cinnamon, cloves, and star anise.

Make Ahead Tips

Prepare the tofu and vegetables ahead of time and store them in separate containers in the refrigerator. When ready to cook, simply stir-fry everything together.

Presentation Ideas

Serve the Broccoli with Five-spice Tofu in a large serving dish garnished with fresh cilantro leaves and a wedge of lime for a pop of color.

Pairing Recommendations

Pair this dish with a side of steamed jasmine rice and a light cucumber salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Total Carbohydrates: 24g

Dietary Fiber: 6g

Sugar: 8g

Fats

Total Fat: 14g

Saturated Fat: 2g

Trans Fat: 0g

Proteins

Protein: 16g

Vitamins and minerals

Vitamin A: 120%

Vitamin C: 220%

Calcium: 20%

Iron: 15%

Alergens

Contains soy

Summary

This dish is a good source of protein, dietary fiber, and essential vitamins and minerals. It is low in saturated fat and calories, making it a healthy option for a balanced meal.

Summary

Broccoli with Five-spice Tofu is a flavorful and nutritious dish that is easy to make and perfect for a quick weeknight dinner. With a good balance of protein, carbohydrates, and vitamins, this dish is a healthy and satisfying option for any meal.

How did I get this recipe?

. I was at a bustling farmer's market on a crisp autumn morning, browsing the colorful stalls overflowing with fresh produce. As I meandered through the market, a lovely elderly woman approached me, her eyes twinkling with excitement.

"Hello, dearie! Would you like to try a sample of my five-spice tofu?" she asked, holding out a small plate with bite-sized cubes of fragrant tofu coated in a savory spice blend.

Intrigued, I took a bite and was immediately blown away by the complex flavors dancing on my taste buds. The tofu was tender and infused with a symphony of spices that I couldn't quite place. I asked the woman for the recipe, and she smiled warmly.

"Oh, I'm afraid I can't give you the exact recipe, dearie. It's a family secret passed down through generations. But I can give you a hint – it's all about the five spices working together in harmony," she said cryptically before disappearing into the crowd.

Determined to recreate the delicious tofu dish at home, I set out on a quest to uncover the secret behind the mysterious five-spice blend. I consulted cookbooks, scoured the internet, and even asked my friends and family for their own versions of the recipe. But nothing quite captured the magic of that first taste at the farmer's market.

One day, while rummaging through my collection of old cookbooks, I stumbled upon a tattered recipe card tucked away between the pages. It was a handwritten recipe for Broccoli with Five-spice Tofu, complete with instructions on how to make the elusive spice blend from scratch.

Excited, I set to work gathering the ingredients – firm tofu, fresh broccoli, soy sauce, sesame oil, and the five spices: cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns. As I toasted and ground the spices together, a fragrant cloud of warmth enveloped me, filling my kitchen with the comforting aroma of home-cooked meals.

I marinated the tofu in the spice blend, allowing the flavors to meld and infuse the tofu with their rich complexity. Then, I stir-fried the tofu and broccoli together in a hot wok, tossing them in a flavorful sauce made from soy sauce, garlic, ginger, and a dash of honey for sweetness.

The finished dish was a triumph – the tofu was tender and infused with the warm spices, while the broccoli added a fresh crunch to each bite. The flavors danced on my taste buds, transporting me back to that fateful day at the farmer's market when I first tasted the magic of five-spice tofu.

Since then, Broccoli with Five-spice Tofu has become a beloved staple in my kitchen, a dish that never fails to bring joy and comfort to those who gather around my table. And as I pass on the recipe to future generations, I can't help but smile at the memory of how I stumbled upon this culinary treasure, a gift from a kind stranger at a bustling farmer's market on a crisp autumn morning.