Chinese Five-Spice Tofu

Chinese five-spice tofu served with oven baked squash, brown rice and fresh greens

Chinese five-spice tofu perfect for an exotic weeknight dinner

This is a tasty tofu recipe that reminds me of a dish I used to order at a wonderful Chinese restaurant in Montreal. The recipe is prepared with an exotic flavor palette that will surely please your taste buds.

4 servings

Ingredients

Marinade
1 cup vegetable stock
1/4 cup tamari or soy sauce
2 tablespoons lime juice
2 tablespoons roasted sesame oil
4 garlic cloves, crushed
4 tablespoons grated ginger
2 teaspoons five-spice powder
2 tablespoons organic cane sugar, maple syrup, or other sweetener of your choice

Other ingredients
1 block (454g) firm tofu, drained and gently pressed in a kitchen towel or paper towels over the sink, then cut in 1/2 inch cubes

4 teaspoons cornstarch or tapioca starch mixed with 1/4 cup of filtered water

5-6 cups of your choice of chopped vegetables to stir-fry (broccoli, bok choy, cabbage, peppers, onions, etc.)

Instructions

  1. Mix all the marinade ingredients in a large bowl. Then add the diced tofu and let marinate for at least 30 min.

  2. Remove the tofu from marinade and drip the excess liquid. It is important that you put the marinade aside for the sauce preparation.

  3. In a large skillet over medium-high heat, cook the tofu cubes until they are golden brown on each side. Then remove the tofu from the skillet and put aside on a plate.

  4. Heat the sesame oil in skillet and stir-fry your vegetables until they are lightly cooked but still crunchy.

  5. Add the five-spice marinade, the cornstarch mixture and the tofu cubes and stir constantly until the sauce thickens.

  6. You can serve your tofu stir-fry on rice vermicelli or wholegrain rice.

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Main Course, ENValérie GagnonComment