5 Spice Tofu Food

VEGETARIAN FIVE SPICE TOFU STIR-FRY

Steps:

• In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
• Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
• Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
• Add bok choy and mushrooms, stir-fry for 3 minutes.
• Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.

5-SPICE TOFU

Steps:

• Cut cakes in half horizontally.
• Combine rest of ingredients in pan large enough to accommodate slices of tofu flat and bring to a boil.
• Add the tofu carefully and lower heat and simmer for 10 minutes, uncovered.
• Remove from heat, cover and marinate 3 hours, turning over occasionally.
• Drain and use or store up to a week, wrapped in plastic.

10 MINUTE CHINESE 5 SPICE TOFU

Steps:

• Slice tofu into 1 inch thick slices and dry with kitchen paper towel. Heat olive oil in a pan, add tofu and cook on both sides for about 10 minutes until it turns golden brown.
• Combine sesame oil, soy sauce and spices in a bowl. Add the warm tofu, then add the sesame seeds and stir well. Drizzle over the agave syrup and sprinkle a few sesame seeds on top.

SIMPLE FIVE SPICE TOFU

Steps:

• Slice firm tofu into slabs, heat a non stick or cast iron skillet to medium heat, add some toasted sesame oil (I also added mustard oil, but I doubt most of you have that around). place the tofu in the skillet and sprinkle with salt and a lot of freshly ground black pepper, garlic powder, 5 spice powder and optional hot chili powder. Cook until golden brown and flip, adding a couple glugs of soy sauce. Cook for several minutes on the second side, then add around 1/4 cup water and let it cook down.

BROCCOLI WITH FIVE-SPICE TOFU

Steps:

• In small bowl, combine the shiitakes and hot water to cover. Let stand until softened, about 30 minutes.
• Meanwhile, drain the tofu and pat dry with paper towels. Cut into 3/4-inch cubes; pat dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Cover and set in refrigerator.
• Bring a large saucepan of lightly salted water to a boil. Cut broccoli florets into 1 1/2-inch pieces. Peel tender portion of stems and cut into 1/2-inch-thick slices. (You should have about 4 cups.) Add broccoli to boiling water and cook just until bright green and crisp-tender, about 3 to 4 minutes. Drain, rinse under cold running water and drain again. Set aside.
• In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. Remove softened shitakes from soaking water. Strain soaking water through a sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set aside. Trim and discard shitake stems(Save and use in soup!); slice caps and set aside.
• In large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes. Transfer to plate and set aside.
• In same skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Add reserved tofu and toss gently to coat. Discard cinnamon stick and serve. Enjoy!