This Five Spice Tofu with Chili Ginger Sauce is so fast and easy to make. It's sweet, sticky & spicy with amazing depth of flavour. A perfect mid-week meal!
I love food that is packed with BIG flavours, and I love vegan tofu recipes, and this Five Spice Tofu with Chili Ginger Sauce is so full of bold flavour and tofu, that it can't possibly disappoint.
It is also incredibly quick and easy to make. In fact, it can be cooked in the time it takes a pan of rice to cook.
Tofu seems to have a bit of a bad rep but cooked well, it is really good. I think a lot of people have a bad first experience with it because they don't know how to cook it properly. It's sad because tofu really deserves some love! Start with this recipe and you will be a fan for life!
FREEZE TOFU FOR THE BEST TEXTURE
In my recipe notes at the end I explain all about freezing and pressing tofu to get a better texture. You don't have to freeze or press it before making this recipe but you will get a crispier result and a better texture if you do. Once pressed, all you need to do is dredge it in gently spiced flour, fry until deliciously crispy (with or without oil) then smother it in the lip smackingly delicious sauce.
This Five Spice Tofu with Chili Ginger Sauce is seriously the bomb! If you know any tofu sceptics then this might well be the dish to win them around.
The sauce itself only takes about ten minutes to make but can also be made in advance and stored in the fridge. It keeps well for up to one week and just needs to be gently reheated before serving. It also freezes well. I often make double and freeze half as I like to have some emergency fast food in the freezer for those times when I'm too exhausted to cook.
HOW TO SERVE FIVE SPICE TOFU WITH CHILI GINGER SAUCE
Serve this Five Spice Tofu with Chili Ginger Sauce with generous amounts of fluffy rice, noodles, quinoa or other grains. A sprinkling of sesame seeds, chopped green onions or finely diced red chili finish it off really nicely.
Let me know what you think by rating this Five Spice Tofu with Chili Ginger Sauce and leaving your feedback below and if you love tofu and big flavours be sure to check out my Tofu in Purgatory!
Five Spice TofuAuthor:
For the sauce
- 2 large cloves garlic , grated or chopped very finely
- 1 tablespoon grated fresh ginger
- 2 tablespoons cornstarch or arrowroot
- ¼ cup (60 mls) rice vinegar , or apple cider vinegar
- 1 tablespoon sesame oil (omit to make free)
- ½ cup (120 mls) natural tomato ketchup
- 2 tablespoons soy sauce , or tamari or coconut aminos
- ¼ teaspoon chili flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Chinese five spice
- ¼ cup (60 mls) maple syrup
- 1 cup (240 mls) water
For the tofu
- 1 large block firm tofu
- 3 tablespoons cornstarch , (corn flour in the UK)
- 1 teaspoon Chinese five spice
- ¼ teaspoon fine salt
- 2 tablespoons oil of choice
Pres the tofu
- Press the tofu for at least 30 minutes. While it's pressing make the sauce.
For the sauce
- Add the cornstarch to a small pan and slowly add the vinegar, stirring as you go to work out any lumps.
- Now add all of the other sauce ingredients and stir well.
- Place over medium-low heat and keep stirring until it becomes thick and silky. Don't stop stirring as it might get lumpy. It will take 10 minutes max. Once thick turn down to the lowest setting possible and keep warm while you make the tofu. You can make the sauce in advance and reheat again over low heat when ready.
For the tofu
- Cut the pressed tofu into ½ inch cubes.
- In a small bowl, mix the Chinese five-spice and salt into the cornstarch then pour it over the tofu and toss to coat every cube.
- Heat a non-stick frying pan or skillet over medium-high heat and add the oil. (to oven-bake the tofu oil-free see recipe notes)
- Once it is very hot, add the tofu. Cook until golden brown and crispy on all sides, tossing frequently. It will take 5 to 10 minutes.
- Add enough sauce to the pan to coat the tofu, allowing it to cook for a couple of minutes until sticky, then serve immediately with the remaining sauce.
I keep my fresh ginger in the freezer. When you need some you can take it out and grate it (while frozen) then return what's left to the freezer. I don't bother peeling it and just grate through the skin. It keeps well for months and months. Press the tofu in a tofu press or by wrapping it in a clean dish towel and placing something very heavy on it, like a pile of books or heavy wooden cutting board, or a plate with some tin cans on it. Leave for at least 30 mins but the longer you leave it the drier it will get and the crispier the cooked tofu will be.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.