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Recipes Around the World International Vegetarian Union
Vegan Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Five Spice Steamy Tofu
From: BrotherAdso

Lost in the jungles of Yunnan? Feel like something dark, mysterious, and tangy, yet without a million screaming chili peppers? Try five-spice tofu! Nutritious, delicious, and deeply flavorful. I made this for my Chinese New Year's celebration, and it was a huge hit.


  • 1 (12 ounce) package tofu, pressed and frozen (freezing is optional)
  • 2 diced scallions
  • 3 1/2 tablespoons dark soy sauce or 6 tablespoons regular soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sherry wine
  • 1/2 tablespoon black bean sauce
  • 2 teaspoons five-spice powder
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ginger or 2 teaspoons gingerroot
  • 1 tablespoon peanut oil
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup bamboo shoot
  • 1/2 cup water chestnut
  • 1 1/2-2 cups bok choy, diced
  • 1 1/2 green bell peppers, diced

Dice the tofu into small, stir-fryable squares.

Combine the sherry, vinegar, soy sauce, five spice powder, black bean sauce, and ginger in a small container, whisk together thoroughly to combine.

Place the tofu with the sauce and marinade for 1-4 hours, making sure tofu is well covered by shaking or turning occassionally.

Heat oil in wok or nonstick pan, add scallions and garlic, stirfry to season for 1-2 minutes.

Remove tofu from marinade and add to wok, stirfry until nicely browned, 5-10 minutes.

Add water chestnuts, broccoli, and bamboo shoots, stirfry for 3-6 minutes.

Add mushrooms and bell pepper, stir fry for 3-6 minutes.

Add bok choy and remaining sauce mixture, thickened with cornstarch if you like, and simmer for 5-15 minutes.

Serve alongside a hot, spicy, and colorful dish for contrast and with steamed brown rice.