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