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Makes about 10 servings
Five-Spice Tofu and Vegetable Stir-Fry
3 tablespoons vegetable oil, divided
1 pound extra-firm tofu, drained well, dried and cut into ½-inch dice
1 small head broccoli, cut into small florets
1 small red bell pepper, cut into ¼-inch slices
1 cup sliced mushrooms (about 2 ounces)
1 small onion, sliced
3 garlic cloves, finely chopped
1 3-inch piece ginger, peeled and finely chopped
1 teaspoon five-spice powder
6 ounces fresh spinach leaves, stems removed and roughly chopped
1 cup chicken broth, reduced-sodium
1½ tablespoons oyster sauce
1 tablespoon tamari or soy sauce
1 teaspoon cornstarch
2 teaspoons sesame oil
2 pinches red pepper flakes
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add 2 tablespoons of the oil.
2. Once oil is hot and shimmering, pan-fry tofu until browned on all sides, about 6 to 8 minutes. Remove and reserve.
3. Add the remaining tablespoon of oil to the Skillet. Add the broccoli and pepper. Sauté for about 4 minutes or until broccoli is slightly browned and pepper is softened. Add the mushrooms and onion. Sauté for about 4 minutes or until onion is golden and softened.
4. Add the garlic, ginger and five-spice powder. Stir to fully coat and cook for about 2 minutes. Once the mixture is fragrant, add the spinach and stir to combine. Reduce heat to 300°F, cover and let cook until bright and just wilted, about 30 seconds to 1 minute.
5. Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan and let simmer for about 1 minute.
6. Turn unit off. Add the sesame oil and red pepper flakes and stir to combine.
7. Serve in shallow bowls with jasmine rice.

Servings: No serving information available

Nutritional information per serving

Nutritional information per serving (½ cup): Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g • chol. 0mg • sod. 331mg • calc. 66mg • fiber 2g

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