Best 3 Five Spice Tofu Stir Fry With Carrots And Celery Recipes

Embark on a culinary adventure with our delectable Five-Spice Tofu Stir-Fry, a symphony of flavors that will tantalize your taste buds. This delectable dish features succulent tofu marinated in a captivating blend of five-spice powder, soy sauce, and rice vinegar, stir-fried to perfection with an array of colorful vegetables. The vibrant carrots add a touch of sweetness, while the crisp celery provides a refreshing crunch, all harmoniously bound together by a luscious sauce. Alongside this main course, we present a trio of equally enticing recipes: Steamed Edamame with Sea Salt, a simple yet satisfying snack or appetizer; Asian Cucumber Salad, a refreshing side dish with a tangy dressing; and Coconut Rice, a fragrant and fluffy accompaniment that perfectly complements the bold flavors of the stir-fry. Prepare to indulge in a delightful culinary experience that will leave you craving more.

Here are our top 3 tried and tested recipes!

VEGETARIAN FIVE SPICE TOFU STIR-FRY

Vegetarian Five Spice Tofu Stir-Fry image

This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it.

Provided by Taste-Tester

Categories One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup vegetable broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon brown sugar, packed
1 medium tofu, drained
1/2 teaspoon five-spice powder
2 tablespoons vegetable oil
3 garlic cloves, sliced thinly
1/4 teaspoon hot pepper flakes
1 head bok choy, chopped (around 1 pound)
8 ounces shiitake mushrooms, stemmed and halved

Steps:

In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
Add bok choy and mushrooms, stir-fry for 3 minutes.
Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.

Nutrition Facts : Calories 128.9, Fat 7.5, SaturatedFat 0.9, Sodium 521.8, Carbohydrate 13.5, Fiber 3.7, Sugar 5, Protein 4.9

TOFU-CELERY STIR-FRY

Tofu-Celery Stir-Fry image

It's too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro kick up the flavor.

Provided by Lauryn Tyrell

Categories Food & Cooking Quick & Easy Recipes

Time 20m

Yield Serves 2

Number Of Ingredients 10

Ingredients

2 tablespoons tamari
1/2 teaspoon sesame oil
1 teaspoon chili-garlic sauce
2 tablespoons vegetable oil
8 ounces extra-firm tofu, drained, pressed, and cut into matchsticks
Kosher salt
4 celery stalks, cut into matchsticks
2 tablespoons minced fresh ginger
2 tablespoons minced scallion
2 tablespoons minced cilantro stems

Steps:

Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.
Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS

Stir-fried Tofu With Carrots and Red Peppers image

Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves four

Number Of Ingredients 15

Ingredients

12 ounces firm tofu, sliced about 1/4 inch thick
1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
1 cup thinly sliced mushrooms
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)

Steps:

Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 415 milligrams, Sugar 3 grams

Tips:

Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you stay organized and ensure that your stir-fry is cooked evenly.
Use a large skillet or wok: A large skillet or wok will help you evenly distribute the ingredients and prevent overcrowding. This will result in a more flavorful and evenly cooked stir-fry.
Heat your skillet or wok over high heat: High heat will help sear the tofu and vegetables, giving them a nice caramelized flavor.
Don't overcrowd the skillet or wok: If you overcrowd the skillet or wok, the ingredients will not cook evenly and the stir-fry will be more likely to steam than fry.
Stir-fry in small batches: If you are making a large batch of stir-fry, cook it in small batches to ensure that all of the ingredients are cooked evenly.
Use a spatula to stir-fry: A spatula is the best tool for stir-frying because it allows you to easily move the ingredients around the skillet or wok without breaking them up.
Don't overcook the tofu or vegetables: Tofu and vegetables should be cooked until they are tender but still have a slight crunch. Overcooking will make them mushy.
Season to taste: Once the stir-fry is cooked, season it to taste with salt, pepper, and other desired seasonings.

Conclusion:

Five-spice tofu stir-fry with carrots and celery is a quick, easy, and flavorful meal that is perfect for a weeknight dinner. The combination of tofu, carrots, celery, and five-spice powder creates a delicious and satisfying dish that is sure to please everyone at the table. Serve with rice, noodles, or your favorite grain for a complete meal.