Five Spice Steamy Tofu

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

1. Dice the tofu into small, stir-fryable squares.
2. Combine the sherry, vinegar, soy sauce, five spice powder, black bean sauce, and ginger in a small container, whisk together thoroughly to combine.
3. Place the tofu with the sauce and marinade for 1-4 hours, making sure tofu is well covered by shaking or turning occasionally.
4. Heat oil in wok or nonstick pan, add scallions and garlic, stir fry to season for 1-2 minutes.
5. Remove tofu from marinade and add to wok, stirfry until nicely browned, 5-10 minutes.
6. Add water chestnuts, broccoli, and bamboo shoots, stirfry for 3-6 minutes.
7. Add mushrooms and bell pepper, stir fry for 3-6 minutes.
8. Add bok choy and remaining sauce mixture, thickened with cornstarch if you like, and simmer for 5-15 minutes.
9. Serve alongside a hot, spicy, and colorful dish for contrast and with steamed brown rice.

scallions, soy sauce, rice wine vinegar, sherry wine, black bean sauce, fivespice powder, garlic, ginger, peanut oil, broccoli florets, mushrooms, bamboo shoot, water, bok choy, green bell peppers

Taken from www.food.com/recipe/five-spice-steamy-tofu-155252 (may not work)