A delightful stir-fry dish featuring tofu and fresh vegetables, enhanced with a flavorful sauce.
In a mixing bowl, combine the vegetable broth, soy sauce, hoisin sauce, cornstarch, and brown sugar. Whisk until smooth and set aside.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Cut the tofu into 1-inch cubes and toss with the five-spice powder to coat evenly.
Press the tofu beforehand to remove excess moisture for a firmer texture.
Heat half of the sesame oil in a wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 4 minutes. Remove and set aside.
Avoid overcrowding the wok to ensure the tofu browns evenly.
Add the remaining sesame oil to the wok. Stir-fry the garlic and red chili flakes for 30 seconds until fragrant.
Keep stirring to prevent the garlic from burning.
Add the bok choy and shiitake mushrooms to the wok. Stir-fry for 3 minutes until the vegetables are tender-crisp.
Cut the vegetables into similar sizes for even cooking.
Return the tofu to the wok and pour in the sauce. Stir well and cook until the sauce thickens and coats the ingredients, about 2 minutes.
Lower the heat to prevent the sauce from burning.
Serve the stir-fry hot over steamed rice or noodles. Enjoy your meal!
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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