Five Spice Tofu
Author:Five Spice Tofu with crispy seasoned tofu tossed in a sticky sauce is an explosion of flavours. It's the perfect combination of sweet, savoury, spicy and tangy and it's really quick and easy to make.
Ingredients
For the sauce
- 2 tablespoons cornstarch
- ¼ cup (60 mls) rice vinegar , or apple cider vinegar
- ½ cup (120 mls) tomato ketchup
- ¼ cup (60 mls) maple syrup
- 1 cup (240 mls) water
- 2 tablespoons soy sauce , or tamari or coconut aminos for GF
- 2 large cloves garlic , minced or grated
- 1 tablespoon fresh ginger , grated finely
- 1 tablespoon toasted sesame oil (omit to make free)
- ½ teaspoon Chinese five spice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon chili flakes
For the tofu
- 1 block extra firm tofu , they vary in size slightly but about 450 g/16 oz
- 3 tablespoons cornstarch , (corn flour in the UK) - DO NOT USE ARROWROOT
- 1 teaspoon Chinese five spice
- ¼ teaspoon fine salt
- 2 tablespoons oil of choice, omit to make oil-free
INSTRUCTIONS
Press the tofu
- Press the tofu for at least 30 minutes. Either use a tofu press or wrap the block of tofu in a clean dish towel and stack some heavy things (like cookbooks and canned foods)on top of it. 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 will get lumpy. It will take about 10 minutes. Once thick turn down to the lowest setting possible and keep warm while you make the tofu. Or turn it off completely and reheat again when you are ready.
For the tofu
- Cut the pressed tofu into ½ inch cubes.
- In a large bowl, mix the Chinese five-spice and salt into the cornstarch.
- Add the tofu cubes to the flour mixture and toss to coat every cube. I find fingers the best option for doing this as you are less likely to break the tofu pieces.
- Heat a non-stick frying pan or skillet over medium-high heat and add the oil. (to oven-bake or air fry the tofu with no oil 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.
NOTES
To oven bake the tofu - Preheat oven to 400°F. Coat the tofu as per the recipe. Spread out evenly on a lined baking tray and bake for 15 minutes. Toss then bake for about another 15 minutes or to your liking. Toss the tofu cubes in the hot sauce and serve.
To air fry the tofu - Coat the tofu as per the recipe then cook at 370° F for 20 minutes, giving it a good shake after 10 minutes. All air fryers are different though, so be sure to keep an eye on it and adjust the cooking time if necessary. Toss the tofu cubes in the hot sauce and serve.
Prepping ahead - I don't recommend making the crispy tofu ahead because it tastes way better when fresh, but the sauce can be made in advance and stored in the fridge or freezer. It keeps well for up to 1 week in the fridge and 3 months in the freezer. If frozen, defrost overnight in the fridge, then reheat gently in a pan on the stove.
Leftovers - It's best eaten fresh, but leftovers can be refrigerated in a sealed container for up to 3 days and warmed through gently in a skillet before serving.
NUTRITION
Serving: 1serving | Calories: 277kcal | Carbohydrates: 31g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 1282mg | Potassium: 341mg | Fiber: 1g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
