Wednesday, August 28, 2013

WW: Vegetarian Five-Spiced Tofu

Wok Wednesdays wokking through Stir-Frying to the Sky's Edge
by the fabulous Grace Young

This was such a beautiful looking stir-fry!

Grace recommends using fresh water chestnuts, for they are far more superior than the canned. She even suggests substituting jicama, Asian or Bosc pears, if fresh is unavailable. This I did not know - for I have a habit of reading the entire recipe at the time of prepping and not beforehand. If I had known, I would have made an effort to find fresh.

I normally pass on recipes calling for tofu. Never have been of fan of it myself, though my husband loves it. He thought it was good in this dish - me, I did not care for it. I thought it to be a bit tough and on the dry side.

The flavor of this stir-fry was on the mild side; it did not have the wow factor that I have come to expect from past recipes.

It's very rare that a recipe from this book doesn't excite me. Can't win them all I guess!

Stay tuned for our next WW recipe: Stir-Fried Chicken with Pineapple and Peppers

Mise en place.

Bowl 1: Five spice tofu

Bowl 2: Garlic

Bowl 3: Carrots, red & yellow bell peppers, mushrooms

Bowl 4:  Salt, pepper, sugar

Bowl 5: Soy sauce, dry sherry, sesame oil

Bowl 6: Water chestnuts, scallions, pickled ginger

Bowl 7: Cilantro

One rule of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 205 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed. 
Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!


1 comment:

  1. It looks beautiful Cathy. I skipped it this time. I felt bad, but I'm with you on tofu.


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