Crispy Five-Spice Tofu with Vegetables Recipe
Five-spice tofu is a vegetarian answer to the famous Chinese dishes seasoned with “five spice” powder. The tofu cubes are crispy on the outside, soft inside, and coated in an aromatic sauce with vegetables. It’s a great dish for those who are just getting used to tofu – it tastes a bit like well-seasoned nuggets, only in a plant-based version.
This dish combines the aromatic depth of Chinese five-spice with a satisfying contrast of textures: crispy tofu, crunchy vegetables and a glossy, flavorful sauce. It’s approachable even for people who are skeptical about tofu, because the seasoning and texture are reminiscent of well-seasoned nuggets, but in a lighter, plant-based form.
Chef's tips
Pressing the tofu well is key to getting a crispy crust—don’t skip this step. Make sure the pan and oil are properly hot before adding the tofu so it doesn’t stick and steams instead of frying. Stir the sauce again just before pouring it into the pan so the starch is evenly distributed and the sauce thickens smoothly without lumps.
How to serve
Serve the tofu over steamed jasmine or basmati rice, or with stir-fried noodles. Add a side of lightly pickled vegetables or a simple cucumber salad to balance the richness of the sauce. For extra crunch, top with roasted peanuts or cashews along with sesame seeds and scallions.
Ingredients
- firm plain tofu preferably well pressed to remove water - 400 g
- potato or corn starch for coating the tofu and for the sauce - 4 tablespoon
- bell pepper cut into strips - 1 piece
- carrot cut into thin matchsticks - 1 piece
- onion sliced into thin wedges - 1 piece
- green beans, frozen or fresh optional, can be replaced with broccoli - 100 g
- soy sauce - 3 tablespoon
- vinegar you can use apple cider vinegar - 1.5 tablespoon
- sugar - 1 tablespoon
- Chinese five-spice powder spice blend; you can buy it ready-made - 1 teaspoon
- garlic chopped - 3 clove
- fresh ginger piece about 2 cm, finely chopped - 10 g
- water for the sauce - 120 ml
- oil for frying the tofu and vegetables - 4 tablespoon
- sesame oil for finishing - 1 teaspoon
Preparation
- Press the tofu to remove excess water: wrap it in paper towels or a clean kitchen towel, place something heavy on top (e.g. a pot) and set aside for 10–15 minutes. Then cut into cubes about 2 cm.
- Put 3 tablespoons of starch into a bowl, add the tofu and gently toss so that each cube is evenly coated. Shake off any excess starch.
- Prepare the bell pepper, carrot, onion and green beans as described in the ingredients.
- In a small bowl, mix the soy sauce, vinegar, sugar, five-spice powder, 1 tablespoon of starch and the water. Stir until there are no lumps.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Arrange the tofu in a single layer and fry for 3–4 minutes on one side, until golden and crispy. Turn the cubes and fry for another 3–4 minutes, until browned on all sides. Transfer the tofu to a plate.
- In the same pan, add the remaining 2 tablespoons of oil. Add the onion, carrot and green beans. Stir-fry for 3–4 minutes over fairly high heat, stirring often, until the vegetables soften slightly but are still crisp.
- Add the bell pepper, garlic and ginger. Stir-fry for another 2 minutes, stirring, until you can strongly smell the garlic and ginger.
- Stir the sauce in the bowl (starch tends to sink to the bottom) and pour it into the pan. Cook for 1–2 minutes, stirring, until the sauce thickens and becomes slightly glossy.
- Add the fried tofu, gently toss so the cubes are coated in the sauce but do not fall apart. Cook for 1 more minute, until everything is hot.
- Drizzle the dish with sesame oil at the end. Serve immediately with rice or noodles.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku. Tofu po odgrzaniu będzie mniej chrupiące, ale nadal smaczne. Podgrzewaj na patelni z odrobiną wody.
