Crispy Five-Spice Tofu with Black Bean Relish


Five-spice powder, a blend of fennel, anise, cinnamon, cloves and ginger, gives this dish its signature flavor.

  • 4Servings


  • 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


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.

Nutrition Information

  • Calories: 224
  • Carbohydrate Content: 18 g
  • Fat Content: 12 g
  • Fiber Content: 1 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 156 mg
  • Sugar Content: 3 g