Monday, May 12, 2008

Five Spice Tofu

The original version of this recipe calls for pork belly, which, I have to admit, I have never had. But, I imagine it would be kind of chewy and crispy. So, I have substituted crispy tofu. This recipe is also heavy on the cilantro, so cut back or eliminate it altogether if you don't like cilantro's unique flavour.

- 1 pkg firm tofu, pressed and cut into thin slices
- cornstarch
- oil for frying
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 tbsp Chinese 5 spice powder
- 2 cups canned diced tomatoes, with juices
- 1/2 cup water
- 2 tbsp soy sauce
- 3 tbsp hoisin sauce
- 2 tbsp sugar
- 1/2 bunch cilantro, chopped
- juice of 1 lime

1. Toss tofu in cornstarch and fry in oil in batches over medium heat until golden. Drain and set aside.
2. Heat oil in a wok over medium heat. Fry garlic for a min or so, until golden. Add spice power and fry for1 min. Add tomatoes, water, sauces, and sugar and mix well. Adjust flavours to your taste. Add tofu and bring to bubbling. Cook for at least 10 mins, until sauce thickens a bit. Add coriander and lime juice and cook for a few mins, until coriander wilts a bit.


chow vegan said...

We're on the same wavelength again. I just posted a baked 5 spice tofu. Too funny. Yours looks great! :-)

Anonymous said...

What did you serve with this?

John Plummer said...

I am sure that I am going to like this!

Vegan Dad said...

Chow Vegan,
Great minds, etc., etc.

This was part of a Thai feast trio. I served this dish with Sweet Potato and Cashew Curry, and Green Tofu Curry, and jasmine rice.

Vegan Invasion! (Ashley Nicole) said...

MMM, that really looks mouth watering!

Animal-Friendly said...

I love five spice- this recipe looks great!

Happy Herbivore! said...

i love chinese five spice. i remember the first time i stuck it on tofu. that was a good meal.

your tofu looks flippin awesome and i hauled it all the way to the asian market today to get hoison sauce to make your green curry and fritters this week and will have to add this tofu dish to the liiiiiiiist...

damn you, how will i ever get the cookbook done? HMM? ;)

Anonymous said...

We made this last night. It was fantastic! My son (who has tofuphobia) enjoyed it too. Cutting the tofu thin and frying it gave it a chewy(er) texture, which is what I think he liked. Thanks for sharing your recipe!

Jay said...

This looks very yummy!

Healthy Harmony said...

I made this last night and served it over a bed of rice noodles and steamed broccoli and asparagus. It was a big hit and the baby (1 1/2 y.o.) ate her whole plate. I replaced sugar for xyletol and fried the tofu with coconut oil. Great recipe, keep up the good work!