Five-Spice Sautéed Tofu

Tofu cubes with a golden, crispy crust and a tender heart. The dark, syrupy sauce coats every piece, releasing powerful notes of Sichuan pepper and star anise.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 276
• Protein: 17 g
• Carbs: 9 g
• Fat: 20 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 3 tbsp Peanut oil
• 2 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 tsp Sichuan peppercorn ( crushed )
• 1 tsp five spice powder
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced for garnish )

Instructions

1. Press the tofu

   Wrap the firm tofu in a clean cloth. Place a weight on top for 10 minutes to extract water. The tofu must be dry to the touch to brown properly.

2. Cut and sear

   Cut the tofu into 2 cm cubes. Heat the peanut oil in a wok or pan until smoking. Sear the cubes until each side is golden and firm.

3. Toast the aromatics

   Lower the heat. Add the minced garlic, ginger, Sichuan pepper, and five-spice powder. Stir briskly. When the aroma of the spices fills the kitchen, it's ready.

4. Deglaze and reduce

   Pour in the soy sauce, rice vinegar, and brown sugar. Turn up the heat to boil. Let reduce until the sauce becomes syrupy and perfectly coats the tofu.

Chef's tips

• Don't stir the tofu too much at the start: let it develop a crust undisturbed on each side.
• If the sauce reduces too quickly, add a splash of water to maintain the glossy look.

Storage

Keeps for 2 days in the refrigerator. Re-fry in a hot pan to regain crispness.