This simple dish of rice, tofu and vegetables is seasoned with Chinese five-spice powder, a blend of cumin, fennel, cloves, peppercorns, and star-anise.

2 tsp vegetable oil
Half a package of extra firm tofu, diced
1 tsp chinese five-spice
1 onion, diced
1 orange pepper, diced
2 celery stalks, diced
2 cloves garlic, crushed
2 tsp grated ginger
3 cups chicken broth
1 1/2 cups uncooked long grain rice
2 bsp lime juice
2 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil
1/4 tsp pepper

Heat oil in a large non-stick skillet or wok on medium heat. Cook tofu, five-spice, onions, pepper, celery, garlic and ginger for 3-5 minutes. Add all remaining ingredients and turn heat on high until boiling. Reduce heat to medium-low and cook covered for 20-25 minutes, until rice is tender and liquid is absorbed.

I found Chinese five-spice in the bulk spices at my local grocery store. I’ve seen a few recipes that use this spice blend and I was curious to give it a try. I liked it and will be looking for more ways to use it. The spices worked really well in this rice dish and the whole family ate it. Cole surprised me by eating all his tofu, which was the one thing I didn’t think he’d like. I’ll have to try cooking with tofu more often!