Heat a bit oil (coconut or sesame is fine) or use a bit of vegetable broth, if you want to make this oil free.
Nutritional information is given for a single serving (1/4 serving) and are for the veggies/tofu only.
If you have a silicon baking tray, I strongly recommend using it – even with a high smoke-point oil, the pan tends to smoke a little. The mixture will be sweet, sour, salty and fragrant from the spices.
Second, my wife is much, much saner than I am when it comes to these hurdles.
Yum.
I can’t speak for everyone, but when I call myself a perfectionist, what I mean is that I’m not satisfied until something is as good as I can make it. The five spice marinade – the marinade has five spice powder, KA-ME Tamari and KA-ME Rice Vinegar which adds a nice tang and umami flavor, and the KA-ME Sriracha Sauce adds the right amount of heat. Tofu: Use extra-firm tofu, which has more water squeezed out of it than the soft or silken varieties.Less water = more crisp! If you purchase a “super firm” or “pre-pressed” brand of tofu that is vacuum sealed (not packed in water), you do not need to press it. You can use balsamic vinegar. Select extra firm tofu for this recipe, then open the package and drain the water. Drizzle the oil over the tofu and mix gently.
Let the cubes sit without disturbing them until golden brown on the bottom.
I have to say, calm is not what I was feeling at first (thanks to my overzealous oven), but this dish has had such a great response that I’m awfully happy every time I see it now!
Hi Lenora! In a large, stainless steel skillet, heat the oil until ripples appear. Then, spread out the marinated tofu evenly on a parchment-lined baking sheet.
The air fryer won’t heat up your space the way a conventional oven will and the appliance itself cools down more quickly after it’s done. There are two main components to this crispy tofu: the tofu (duh), and the marinade.
What should I veganize next? is NOT included here. There should be a generous amount of space between each tofu cube so they get crispy.
I get it – the word ‘perfect’ is right there, so I can understand how people are apt to believe that there’s an element of vanity involved (i.e., perfectionists believe they’re better than others or that their work is above reproach). Then flip the pieces.
Her recipe for baked tofu is a little more pan-Asian than this one, but I’m sure it would be exceptional. In order to crisp up, the tofu needs to be baked at very high heat, which means there’s little room for error.
Press for at least an hour, draining the water from the bottom plate periodically. Time and again I find myself drawn to the different types of Asian inspired recipes and flavors. If you’re concerned that your tofu might sponge up too much and leave you with no sauce in the end, consider doubling the liquid ingredients.
Preparation. Bake in the preheated oven for 20-25 minutes until golden brown. And thanks for the comment on the watermelon radishes.
A recipe for Chinese-inspired five-spice tofu, marinated in a mixture of soy sauce, sesame oil, and Chinese five spice, and baked in the oven.
Thank you so much!
1. Carefully cut the tofu into about 1-inch cubes. Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides). Preheat the oven to 500 F and cover a baking pan with a silicon baking sheet or a very generous amount of high smoke-point cooking oil (e.g.
I think tofu’s always better with a bit of bite to it. First – the tofu actually tasted really, really good. on the Szechuan peppercorns and possibly the doubanjiang – not because the flavours overlap with 5-spice, but because there might just be too much going on. If I want a bit more durability for pan or stir-frying, I love doukan (Chinese extra-firm tofu). Let the … I think it definitely causes you to push yourself, but you have to know when you’re pushing yourself too far (or just being straight up ridiculous), which can be difficult. OH, I Just glossed right over that nutritional information – you had me at the photo at the top! window.dataLayer = window.dataLayer || []; That’s not something I can find easily. It’s tough for me to keep this mentality in check.
Save my name, email, and website in this browser for the next time I comment. To assemble, simply arrange clean butterhead lettuce leaves on a platter and spoon some KA-ME Bean Thread Noodles on the base, then top with crispy five spice tofu pieces, drizzle with spicy peanut sauce and sprinkle with black sesame seeds.
I have a special fondness for Japanese dishware. One of those spring loaded ones that press that crap out of the tofu so it absorbs more of the marinade. The spicy peanut sauce – this is the most luscious and flavorful sauce made with peanut butter, KA-ME Sriracha Sauce, KA-ME Tamari and KA-ME Fish Sauce. Thank you! This recipe looks and sounds completely delicious, and I love the touch of purple . If the tofu has already got quite a bit of salt, I’d omit the salt from the sauce and cut back on the oyster sauce.
Bake in your oven preheated to 400°F for 20 minutes at first.
I also love the actual dish you plated this on — where’s it from? Tofu takes on so many flavours, but we tend to do the same things with it over and over again. I really like Chinese spices in general, and they work well with both tofu and bok choy. To assemble, simply arrange clean butterhead lettuce leaves on a platter and spoon some KA-ME Bean Thread Noodles on the base, then top with crispy five spice tofu pieces, drizzle with spicy peanut sauce and sprinkle with black sesame seeds. Dark soy sauce is slightly less salty tasting that regular or light soy sauce. Once the tofu is finished, remove it from the oven and allow it to cool somewhat.
And wow – all those flavors! Hmm, interesting question! Bring a large saucepan of lightly salted water to a … Place the tofu in the pan, then cover and let marinate for 30 … But I probably use it most often in tofu dishes, along with tamari, toasted sesame oil, and chives. Add the vegetable broth, water, tamari, coconut sugar, and five spice to the base of a large, oven-safe pot or sauté pan and whisk until combined. The sauce should thicken considerably thanks to the corn starch.
Aww, thanks Justine!
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If you cannot source it, use any soy sauce you like.
Five-spice Baked Tofu with Seared Bok Choy Crispy baked tofu is the answer to your meat-free prayers. The recipe is back in place now.
Bake for 7-10 minutes or until the tofu is crispy and brown on the bottom (i.e. I totally relate to what you say about being a perfectionist and what it means to you. Crispier on the outside.
I do hope you’ll try it – despite my near-miss, it’s actually pretty simple as long as you watch it.
I haven’t tried bok choy on the grill, but it sounds like a great idea! This sounds so good. So I actually made this and the tofu was delicious but I had absolutely no leftover marinade for a sauce. gtag('js', new Date());
It is important to press the tofu on some paper towels weighted down with something heavy to get rid of the excess moisture. Sure, occasionally, I would add one or two additional spices to the cumin and hot paprika mix (oregano for Mexican-inspired dishes, coriander and garam masala for Indian-inspired ones) but those three – cumin, hot paprika, and Italian seasoning – were definitely the ones that I used most heavily.
Place the tofu on a plate, then place a heavy plate on top of it to press out the excess water.
Break tofu into large chunks and marinade. Thank you for the support!“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”
Heat a large, heavy-bottomed pan over medium-high heat and add 2 tsp of oil (I used avocado, but grapeseed, vegetable, or peanut oil would all work well). Slowly add 3 tablespoons of water while whisking constantly to thin out the sauce and get a smooth consistency.
grapeseed or avocado oil). Spray sheet pan with cooking spray and set aside.
Crispy tofu is definitely where it’s at…love it! Wow, thank you so much Meaghan! Cut the tofu into strips or cubes and combine with the marinade. It’s super easy and quick to make in an air fryer. But if you get a chance to try Chinese black vinegar, I highly recommend giving it a go. The tofu – I use a lot of silken tofu in my cooking in soups and stews but very often shy away from the firm kind, but here I thought that the firmness would be perfect to make this recipe. In another bowl, add noodles, carrots, cabbage, scallions, mayonnaise sauce. The bok choy was a snap to make, and wonderfully tasty. Transfer to a platter and pour any remaining syrup over the top.
It’s packed with incredible recipes, the majority of which are vegan or vegetarian.
In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. In another medium bowl, combine panko and cornstarch. So I ended up just throwing together some soy sauce, roasted sesame oil, ginger and maple syrup to drizzle over the veggies and rice. That tofu is seriously awesome looking!
Tofu is like a sponge, filled with tiny pockets that are filled with water. Repeat until you have used all the ingredients. The sauce comes together in seconds! Serve immediately, over rice or millet. Thanks for the recipe. Fortunately, two things came together to keep me moving forward. I eat tofu a lot, but I tend to rely on a lot of the same flavours over and over again. Stir fry for and additional 30 seconds and set aside with the bok choy stalks. The basic premise for crispy baked tofu came from Crescent Dragonwagon’s excellent Bean by Bean cookbook. Is there something I can substitute for the black vinegar?
But I also love making Chinese take-out imitations like this dish, which coats crispy, fried tofu in a delightfully sticky, sweet and salty sauce and is perfect over rice or millet. And the watermelon radishes are so pretty in this dish! That way when you bake them in the oven they turn out nice and crunchy!
Making extra definitely sounds like a good idea, and I think I’ll add a note to that effect in the recipe itself.
In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. It’s perfect to finish off these crispy tofu lettuce cups. So when my baked tofu came out of the oven looking like IT had been nuked from orbit, I was ready to toss my hands up in the air and order a pizza. Place mayonnaise, sriracha sauce, lime juice into a bowl and mix to combine. Add all the ingredients into a medium bowl.
Depending on how large or small your tofu crumbles are, you will have super crunchy crumbs or hefty chunks that are crispy around the edges and tender on the inside.
I’m Mary Lin, vegan recipe developer, YouTuber, and cat person. buddha bowl recipe, crispy tofu, rice bowl recipe, vegan. 2.
Gorgeous. Quickly return the tofu to the pot and stir to coat evenly. This means when you click on the link, then buy something from that website, I’ll get a small commission. Tagged With: Chives, Five Spice, Ginger, Sesame Oil, Tofu Filed Under: Asian, Dairy-Free, Egg-Free, Entrees, Grain-Free, Low FODMAP, Peanut & Tree Nut-Free, Vegan. or some version of Italian seasoning.
- YouTube In order to crisp up properly, the tofu must bake at high heat. Spray cooking spray on the coated tofu.
Simply dice & bread it with a seasoned with five spice mix and shallow fried till golden and crispy.
Best of all?
I picked out the least scorched tofu, put a bowl together, and suddenly realized that I’d assembled one of the tastiest, prettiest vegan dishes I’d ever come up with. How to make this Chinese 5 spice Tofu Stir Fry. Save my name, email, and website in this browser for the next time I comment.
-Low FODMAP note: Coconut aminos have not been tested by Monash.