Crispy Five-Spice Tofu with Black Bean Relish
Vegetarian Times Issue: February 1, 2007 p.64
Five-spice powder, a blend of fennel, anise, cinnamon, cloves and ginger, gives this dish its signature flavor.
Directions
- Place tofu on plate, and set second plate on top. Weight with heavy can, and drain 30 minutes.
- Heat 1 Tbs. oil in skillet over medium heat. Add black beans, garlic and ginger, and sauté 1 minute. Stir in sherry, soy sauce, maple syrup and vinegar, and cook 1 minute. Mix 1/2 tsp. cornstarch with 1/2 cup water in bowl. Add to bean mixture, and cook 1 minute, or until thickened, stirring constantly. Fold in green onions, and transfer to bowl.
- Slice tofu into thirds widthwise. Cut each slice into 4 triangles. Combine cornstarch and five-spice powder on large plate.
- Heat remaining 1 Tbs. oil in skillet over medium-high heat. Dredge tofu triangles in cornstarch mixture. Cook 3 minutes on each side, or until browned and crispy. Transfer to serving plate, and drizzle with black bean sauce. Serve with steamed rice, if desired.
ingredient list
Serves 4
- 16 oz. extra-firm tofu, drained
- 2 Tbs. roasted sesame oil, divided
- 3 Tbs. fermented black beans, rinsed and chopped
- 3 cloves garlic, minced (about 1 Tbs.)
- 1 Tbs. minced fresh ginger
- 2 Tbs. dry sherry or mirin (rice wine)
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. maple syrup
- 1 tsp. rice or cider vinegar
- 1/4 cup plus 1/2 tsp. cornstarch, divided
- 2 green onions, sliced (about 1/4 cup)
- 1 Tbs. five-spice powder
Nutritional Information
Per SERVING:
| Calories |
224 |
| Protein |
10g |
| Total fat |
12g |
| Saturated fat |
1g |
| Carbs |
18g |
| Cholesterol |
mg |
| Sodium |
156mg |
| Fiber |
1g |
| Sugars |
3g |
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