Five-Spice Tofu and Vegetable Stir-Fry

3tablespoons vegetable oil, divided 1pound extra-firm tofu, drained well, dried and cut into ½-inch dice 1small head broccoli, cut into small florets 1small red bell pepper, cut into ¼-inch slices 1cup sliced mushrooms (about 2 ounces) 1small onion, sliced 3garlic cloves, finely chopped 13-inch piece ginger, peeled and finely chopped 1teaspoon five-spice powder 6ounces fresh spinach leaves, stems removed and roughly chopped Sauce: 1cup chicken broth, reduced-sodium 1½tablespoons oyster sauce 1tablespoon tamari or soy sauce 1teaspoon cornstarch 2teaspoons sesame oil 2pinches red pepper flakes

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

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.