five spice tofu

Five Spice Tofu with crispy seasoned tofu tossed in a sticky sauce is an explosion of flavours. It&#039;s the perfect combination of sweet, savoury, spicy and tangy and it&#039;s really quick and easy to make.

Five Spice Tofu

cornstarch

(60 mls) rice vinegar (,

(120 mls) tomato ketchup

(60 mls) maple syrup

(240 mls) water

soy sauce (,

garlic (, minced or grated)

ginger (, grated finely)

sesame oil ((omit to make free))

Chinese five spice

salt

black pepper

chili flakes

cornstarch (, (corn flour

oil (of choice, omit to make oil-free)

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&#39;s pressing make the sauce.

Press the tofu

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&#39;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 sauce

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.

For the tofu

https://content.jwplatform.com/videos/ubZndDnS.mp4

My Five Spice Tofu with crispy 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 a really quick and easy recipe to make.

Flavorful Pan-seared, Five-Spice Chicken with Roasted Plum Sauce- infused with ginger and garlic. A delicious Chinese-inspired dinner highlighting juicy red plums.

Five-Spice Chicken with Roasted Plum Sauce

five-spice powder

garlic powder

pepper

onion

plums

garlic

olive oil

soy sauce (or GF liquid aminos)

water (optional)

maple syrup

cayenne- optional

rice wine vinegar (optional)

Make the Five-Spice Spice rub

. Mix the ground five-spice, salt, granulated garlic and pepper in a small bowl.

Roast the plums

Slice the onion and plums and place in a 9 x13 inch baking dish or edged sheet-pan. Add the whole garlic cloves and slices of ginger and drizzle with oil generously to coat. Toss well and place in the hot oven. Check at 15 minutes, (set a timer) toss, lowering the heat to 4ooF.

Prep the chicken

While the plums are roasting, cook the chicken. Pat dry the chicken and coat all sides generously with the Five-Spice Rub seasoning.

Pan-sear Chicken

Heat oil in a large skillet over medium heat and once hot, pan sear the chicken skin-side-down until golden and slightly crispy, about 8-10 minutes, checking heat and lowering if browning too fast. Turn over and sear the other side 3-4 minutes.

Nestle the chicken

over the roasting plums. (See note below) If the plums look especially ready to come out ( juicy, roasted with tender garlic and very tender onions), feel free to lower the heat even further, down to 375. Basically, it all depends on how fast you cook your chicken. 🙂 If it takes a while to get the chicken seared, your plums may already be done and ready to come out. Use your best judgment here. The chicken will need 15-20 minutes of roasting time. You can of course finish cooking the chicken separately if the timing is off and plums look done.

When the chicken is cooked through (165-170F), remove it from the oven and set the chicken aside, covered. Let the chicken rest 5-10 minutes while you blend the Plum Sauce.

Roasted Plum Sauce

 scrape out the plums, onions, and all the juices and browned bits from the pan into a blender. Add the soy sauce and pepper. Blend until silky smooth. Add a little water to loosen the sauce -1 to 3 tablespoons or more. Blend again. Taste. Add honey and vinegar to taste. All plums have different levels of sweetness and tartness. For example, I added 1 tablespoon honey and 1 teaspoon vinegar. If your sauce is too sweet, add more vinegar, if too tangy add honey. If too salty, add more water. For a bit of a kick add chili flakes or cayenne.

Place the Roasted Plum Sauce in a saucepan and gently warm over low heat until ready to serve.

Ladle some roasted plum sauce on a plate, top with the chicken, and garnish with scallions, chives, or cilantro.

All your recipes are exceptionally good. So innovative! Thank you for sharing

This was divine. The combination of flavors were absolutely perfect.

This was delicious! Going to add to my recipe archive.

Made this for dinner and even the fussy eater liked it.  The 5-spice rubbed chicken was excellent alone but the plum sauce really topped it off.  I really appreciated the notes about the sauce.  At first it was too tart so I added a bit more honey.  Seems like common sense but I wouldn't have thought to do that.   Thanks again, Sylvia for another awesome recipe.

Loved this! Coated tofu with the 5 spice seasoning, seared over high heat and then served over fresh baby spinach. Plum sauce is unique &amp; quite flavorful. My 13 year old daughter really liked it too. Will definitively add this to my summer recipe rotation. Thanks for such a wonderful website!

This was another fantastic recipe that my husband and I both loved! I used boneless, skinless chicken thighs and just cooked them until done in the skillet. I skip the baking step in the oven for the chicken. I doubled the sauce so I could freeze half of it. Also, the grocery store was out of fresh ginger, so I just added 1/4 tsp ground ginger to the blender with the other spices. I cooked forbidden rice to accompany the dish and garnished with fresh cilantro. Absolutely wonderful! Thank you for sharing such wonderful recipes with the world!

Such a wonderful, unique, delicious flavor combination! I've made this a few times now, and bought double the plumbs this past time so I can freeze to make more later! I'm low carb so I just sub the honey for the equivalent of monk fruit extract. I also had to cut out soy for a while, and it was still wonderful just subbing in some salt and MSG for the soy sauce.

Phenomenal recipe for when you have a lot of extra in-season plums around- like me the other week! I loved the five-spice chicken from this dish, however, so just made it stand-alone with Sylvia's sweet and spicy roasted moroccan carrots and smashed potatoes and it was a delightful for when you have other in-season vegetables on hand.

We made it with elephant heart plums and it was so good! Had sauce leftovers for dessert :)

LOVE this, made a small batch of sauce with my small juice blender, ended up a bit messy but it is so worth it. The 5 spiced chicken goes exceptionally well with the sauce, will make this recipe again for sure!

Indulge in the unique flavors and textures of this Creamy Coconut Rice with Five Spice Tofu. Well-balanced, hearty, and deliciously comforting, it’s sure to quickly become a new weeknight favorite.

Creamy Coconut Rice with Five Spice Tofu

kosher salt

Chinese five spice powder

onion powder

neutral-flavored oil oil

neutral-flavored oil

scallions (about 6), (sliced thinly (save dark greens

garlic cloves, (finely chopped)

½ inch piece ginger, (minced or grated)

serrano

carrots

white pepper ((Note 3))

coriander

turmeric

(200 grams) medium-grain

½ cups (360 mL) vegetable broth

tamari

agave nectar or maple syrup

orange

(95 grams) roasted, salted peanuts, (roughly chopped (Note 5))

cilantro

lime

Prep the tofu. Slice the tofu into 4 vertical slabs. For super firm tofu, gently squeeze each slab to remove excess water. For extra firm tofu, cover the slabs with a thin dish towel or a few paper towels; weigh down with a heavy cookbook; press for 10 minutes, or while you prep the aromatics and vegetables.

Add the rice to a bowl under cool tap water. Rinse and drain in a sieve until the water turns clear. It’ll take a few rounds of rinsing.

Preheat the oven to 375ºF/190ºC.

Season the tofu. Tear the tofu into chunks, not too big or small. Transfer to a large bowl. In a small bowl, mix together the salt, five spice powder, and onion powder. Sprinkle this over the tofu, using your hands to gently coat the tofu.

Cook the tofu. Heat the 2 TBSP oil in a 12-inch nonstick frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the tofu is browned (see Note 7).

While the tofu cooks, heat a Dutch oven or other oven-safe pot (at least 3-quart/3L) with the oil over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile pepper, and carrots. Cook, stirring frequently, for 2 to 3 minutes. Add the five spice powder, white pepper, coriander, turmeric, ¼ teaspoon kosher salt, and stir almost constantly for 30 seconds.

Add the rice and stir to evenly coat each grain. Pour in the vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked tofu, stir to combine, and cover the pan with its lid (or tightly cover with foil if you don&#39;t have a lid).

Transfer the pan to the oven and bake, covered, for 20 minutes, or until the rice is tender.

Take out of the oven and stir in the cilantro, reserved scallion greens, lime zest, and 1 tablespoon lime juice. Season to taste with a few pinches of salt and pepper, adding more lime juice as needed.

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Five-Spice Chicken with Roasted Plu...

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Top 3 five spice tofu recipes from across the web

The most viewed five spice tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Five Spice Tofu

Five-Spice Chicken with Roasted Plu...

Creamy Coconut Rice with Five Spice...

The most viewed five spice tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine