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. ---------------------------------------------------------------------------
Nutrition
Ingredients
