⏱ 15 min 🔥 268 kcal 💪 23 g protein 🍃 4.5 g fiber 🥗 2 servings
Instructions
1 Cut the bean curd and veggies into bite-size pieces.
![](https://static.wixstatic.com/media/3ed280_cb9e4fdae7ab4dfdbba82831b273c2de~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_cb9e4fdae7ab4dfdbba82831b273c2de~mv2.jpg)
![](https://static.wixstatic.com/media/3ed280_f0f0b350ff5d4a158ce01922ea29931e~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_f0f0b350ff5d4a158ce01922ea29931e~mv2.jpg)
2 Add oil to the skillet, on medium heat, stir-fry the bean curd and veggies for about 8-10 minutes, or until they are slightly charred. Add soy sauce and Shaoxing cooking wine, stir for another 1-2 minutes.
![](https://static.wixstatic.com/media/3ed280_09d267a3ae3b4e90ac324bd6f02e0dc2~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_09d267a3ae3b4e90ac324bd6f02e0dc2~mv2.jpg)
![](https://static.wixstatic.com/media/3ed280_2ec8dffd3c8a42b48f4e1b11106a690a~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_2ec8dffd3c8a42b48f4e1b11106a690a~mv2.jpg)
3 Serve with rice.
![](https://static.wixstatic.com/media/3ed280_b6ab503d74104171a3f5774adfee9f55~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_b6ab503d74104171a3f5774adfee9f55~mv2.jpg)
Tips
1 A note on sodium: The five-spice bean curd I got was already well seasoned and pretty high in sodium. I would be cautious with additional sodium-containing condiments when cooking with bean curd. One way to reduce sodium intake is to blanch the bean curd slices in water for a few minutes and drain before using.
![](https://static.wixstatic.com/media/3ed280_b39d4caf4b67402ea1b2e87015151d58~mv2.jpg/v1/fill/w_980,h_869,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_b39d4caf4b67402ea1b2e87015151d58~mv2.jpg)
![](https://static.wixstatic.com/media/3ed280_2ed7eae6b6cb459bb9db1db1de2974f8~mv2.jpg/v1/fill/w_980,h_871,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/3ed280_2ed7eae6b6cb459bb9db1db1de2974f8~mv2.jpg)
2 Change it up: other veggies such as celery, bell pepper, Chinese broccoli, wood ear mushroom, bamboo shoot, etc. all work well with the bean curd.
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