Simple Five Spice Tofu Recipes

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.

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.

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.

Steps:

• Heat 1 1/4 cups water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes.
• Meanwhile, mix stir-fry sauce, orange juice, honey and five-spice powder in medium bowl. Press tofu between paper towels to absorb excess moisture. Stir tofu into sauce mixture; let stand 10 minutes to marinate.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Remove tofu from sauce mixture; reserve sauce mixture. Cook tofu in skillet 3 to 4 minutes, stirring occasionally, just until light golden brown. Remove tofu from skillet.
• Cook onion in skillet 2 minutes, stirring constantly. Add frozen vegetables and 1/4 cup water. Heat to boiling; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in reserved sauce mixture and tofu. Cook 2 to 3 minutes, stirring occasionally, until mixture is slightly thickened and hot. Serve over rice.