Crunchy Five-Spice Tofu

A couple years ago I came up with a quick and easy way to make crispy tofu and Levi loved it. I thought I had blogged about it before but in looking thru old posts I can’t find anything.

Anyways, I asked Levi what he wanted for dinner one night last week and he requested Crunchy Tofu. Yes, my formerly meat-addicted husband requested tofu. I love him more now.

In meals past I would marinate the tofu using this marinade recipe.

This time I decided I’d stray ever so slightly from the recipe and add a few things to make this just a bit less salty and with a bit more of an Asian flair.

5.0 from 1 reviews
Crunchy Five-Spice Tofu
 
Prep time
Cook time
Total time
 
Simple and so tasty with just the right amount of crunch.
Author:
Recipe type: Main Course
Cuisine: Asian
Serves: 4
Ingredients
  • 1 package firm tofu, drained and pressed - cut into cubes
  • ⅓ cup Bragg's Liquid Soy Seasoning
  • 3 Tbsp sugar
  • 2 tsp sesame oil
  • 1 Tbsp ketchup
  • 1 Tbsp grapeseed oil
  • ½ tsp ground ginger
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp Chinese five-spice powder
  • Cornstarch
  • Vegetable oil
Instructions
  1. Cut tofu into cubes.
  2. In a shallow dish mix all marinade ingredients together.
  3. Add tofu and lightly toss to coat evenly. Let sit for at least 1 hour.
  4. Heat vegetable oil (just to coat pan) in a large skillet over medium-high heat.
  5. In small batches coat the tofu pieces with cornstarch then shake excess off with a sieve.
  6. Reserve marinade.
  7. Place in skillet and let crisp up on each side.
  8. Remove crunchy tofu pieces from skillet to a plate.
  9. Turn off heat and add reserved marinade to the pan. Let the sauce heat up quickly just enough to become a glaze and remove from heat. Drizzle sauce over the crunchy tofu and serve.

 

This turned out so tasty I may make it again tonight.

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5 Responses to “Crunchy Five-Spice Tofu”

  1. Tom
    October 27, 2014 at 7:22 pm #

    This was soooo good. I doubled the sauce as I like it saucy, added some sauteed onions and green bell pepper, and served it over brown rice. Excellent recipe!

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