Kosher Five-Spice Tofu Stir-Fry Recipe

About this recipe

A flavorful and aromatic dinner featuring five-spice tofu stir-fried with vibrant vegetables, served over steamed rice. Perfect for a quick and satisfying kosher meal.

Ingredients

• 100G Chinese Five Spice Pouch, 100G
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400 g Manning Impex Frozen Tempeh 400G
• - Forest Whole Foods Organic White Quinoa
• 250G Tilda Wild Rice
• 250 Ml Kikkoman Less Salt Soy Sauce
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Ktc Vegetable Oil

Instructions

1. 1. In a crockpot, combine 1 cup Daylesford Organic Hot & Sour Vegetable Broth, 1/4 cup Kikkoman Less Salt Soy Sauce, 1/2 teaspoon Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder, 1 teaspoon Chinese Five Spice Pouch, and 3 minced Jumbo Garlic cloves. Stir well.
2. 2. Add 450 g Manning Impex Frozen Tempeh, cut into cubes, and 1/2 green pepper, sliced. Stir to coat the tempeh and pepper in the sauce. Cook on low for 6-8 hours.
3. 3. About 15 minutes before serving, heat a large saucepan over medium-high heat. Add 1 tablespoon Ktc Vegetable Oil.
4. 4. Stir-fry 2 cups mixed frozen vegetables in the saucepan for 5-7 minutes until tender-crisp. Add 1/3 cup Kikkoman Less Salt Soy Sauce and 1/4 teaspoon Chinese Five Spice Pouch, stirring to coat the vegetables evenly.
5. 5. Serve the tempeh and vegetables over 2 cups of steamed Forest Whole Foods Organic White Quinoa, spooning some of the crockpot sauce over the top for extra flavor.