5spicetofu Recipes

FIVE SPICE TOFU WITH SESAME NOODLES

Steps:

• Slice the block of tofu into 1/2-inch slabs. Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels, then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. Let the tofu drain for at least 15-30 minutes.
• Whisk together the hoisin, rice vinegar and five spice powder until combined. Set aside.
• Make the sesame noodles according to recipe instructions here.
• Remove the paper towels and slice the tofu into 1/2-inch cubes. Heat the oil in a large non-stick sauté pan over medium-high heat. Add the tofu and sauté for 8-10 minutes, flipping and tossing the tofu every 2 or so minutes, until it is crispy and browned. Remove pan from heat, add hoisin sauce, and toss until combined.
• Serve the sesame noodles topped with the tofu (plus any extra veggies you might like to add), sprinkled with toasted sesame seeds and thinly-sliced green onions for garnish. Enjoy!!

FIVE-SPICE POWDER

Steps:

• Combine all ingredients in blender or coffee grinder.
• Blend until finely ground.
• Store in airtight container.
• Keeps up to 2 months.
• Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

FIVE SPICE CHICKEN

Steps:

• Whisk soy sauce, olive oil, sherry, orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl; pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken slices from the marinade; shake to remove excess moisture. Discard remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, about 3 minutes per side.

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.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.