⏱ 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.
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.
3 Serve with rice.
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.
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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