It can be eaten chilled as a salad, stir-fried, or braised. I've adapted the recipe so it's suitable for the American kitchen. No-Bake Chocolate Raspberry Tart (Vegan & Grain-Free), Baked Coconut Matcha Donuts (Vegan, Gluten Free), Vegan Chipotle Mayo Recipe (5 Ingredients! It’s just as delicious . I’m definitely in the former category here, and unless you’re avoiding soy for allergy reasons (and not false health claims), I think you should be too. From My Bowl uses cookies to improve your experience. Put all the ingredients (except the tofu) into a pot and bring to a boil. Just be careful when pressing so you don’t accidentally make it crumbly. ), Vegan Summer Rolls with Braised Tofu - From My Bowl, Simple 10 MINUTE Vegan Meals - Cooking at home, https://frommybowl.com/chinese-five-spice-braised-tofu/, Easy 10 MINUTE Vegan Meals – GetVeganFood.com, The EASIEST Crispy Tofu Recipe (Only 3 Ingredients! ★☆. Simply combine some Vegetable Broth, Tamari, Coconut Sugar, and Chinese Five Spice blend together in the bottom of a large, oven-safe pot. Five Spice Pressed Tofu (also known as dried tofu) is a very versatile ingredient for a variety of recipes. This site uses Akismet to reduce spam. * If you don't have access to pressed tofu - you can, Chinese Five Spice Powder Recipe [Homemade] | Masala Herb, Sichuan Spicy Beef Tendons (涼拌牛筋) - It's My Dish, Raindrop Cake – Mizu Shingen Mochi (水信玄餅), Dorayaki どら焼き (Doraemon’s favorite snack), 2 cup of water (enough to submerse the tofu in liquid), 1 fresh red chili pepper sliced (optional). Let it braise on a gentle boil for about 30 minutes. If you’re looking for more Asian-inspired recipes, you’ll also love this Crunchy Asian Slaw, this Vegan Miso Soup, and these Orange Tofu Buddha Bowls! Being that most of the liquid has been squeezed out, they also last longer in the fridge than regular tofu. It should keep up to 1 week. Ah, tofu. Learn how your comment data is processed. ★☆ Heat a bit oil (coconut or … Press your tofu* to remove any extra moisture. I came across a particular “Braised Tofu” in my store a little over a year ago, and have been hooked ever since! Short answer: Yes. Added fresh veg from the salad rolls to it. How to make this Chinese 5 spice Tofu Stir Fry First mix all the marinade ingredients (orange juice, Chinese 5 spice mix, tamari, garlic) in a bowl and set aside. So tasty. We'll assume you're ok with this, but you can opt-out if you wish. Turn tofu over and bake for another 15 minutes until braising liquid has dried. As this process is a little time consuming, I like to double or triple the recipe so I can have leftovers. * If you don’t have access to pressed tofu – you can make your own pressed tofu. I have read and agree to the terms & conditions, @2016 - PenciDesign. After researching various Chinese websites, I’ve come up with this simple recipe that is suitable for the American kitchen. ★☆ Simply combine some Vegetable Broth, Tamari, Coconut Sugar, and Chinese Five Spice blend together in the bottom of a large, oven-safe pot. Use tongs or a spatula to flip the tofu every 5 minutes, to ensure even cooking. I have made it into slabs, cubes, and crumbles and have used it for stir fry, rice bowls, tacos, salads, wraps, tacos, and just snacking. All Right Reserved. I think it should still work! Place the tofu in the pan, then cover and let marinate for 30 minutes, flipping the tofu halfway through. Carefully place the tofu in the marinade, then cover and let sit for 30 minutes. five spice is a mixture of cinnamon, cloves, fennel, star anise, and Szechuan peppercorn Cut up each tofu into 4 squares so you have 16 squares. Remove and place into a single layer on a baking sheet layered with parchment paper (to prevent sticking). They’ll keep in your fridge for up to one week, or you can freeze the tofu for up to two months. You’ll want to flip the tofu every five minutes so each side cooks evenly – I’d recommend using a firm spatula or some kitchen tongs to do this. Awesome job, thank you!! Place the pan into the oven and bake on the top-most rack for 10 minutes, then flip the tofu and bake for an additional 5-10 minutes, or until almost all of the liquid has evaporated from the pan. You can usually find them in Asian supermarkets. I have also occasionally skipped simmering on the stove and put it straight into the oven with a longer cook time. However, I find that their prices are much higher than tofu and many of them contain preservatives and chemicals that I’d rather not put into my body. Leftovers will keep in the fridge for up to one week, or the freezer for up to two months. Looks nummy Caitlin! I tried to search summer rolls but nothing came up. All you need is one pan and 5 ingredients to make it! Put all the ingredients (except the tofu) into a pot and bring to a boil. The taste is just as good as packaged five spice tofu. My son isn’t a fan of salad rolls, so I prepared extra rice noodles and added the tofu to make a bowl. This Chinese Five Spice Braised Tofu is made with only 5 simple ingredients, but brings BIG flavor! Which means you can infuse it with just about any flavor that you’d like! You already simmered and marinated the tofu, so do you actually have to cook it in the oven now too? Long answer: Yes, because this last step in the oven is the key to ultimate flavor infusion! Thanks for sharing your experiences too! I love seeing your delicious recreations , Tag @frommybowl on Instagram and hashtag it #FromMyBowl. If you do not have an oven-safe pot or pan (all metal), transfer the tofu to an oven-safe dish and follow the same process. After the first time I made the recipe, I have simplified it a bit. Extra-Firm tofu needs to be pressed, as it comes packaged in water. Don’t worry though, we’ll still be simmering our tofu in a mouth-watering marinade that’s surprisingly simple! If you don’t have much room in your pot, remove one piece of tofu while flipping the other three for an easier time . Some people love it, some people…don’t. Is that still okay to use? Now we’ll pop that pot onto the stove and bring our tofu + marinade to a simmer, while covered. Let it cool before storing in an airtight container in the refrigerator. This Braised Tofu has simple steps, but definitely delivers big flavor. Okay, so I know what you’re thinking. It’s a blank vessel. Seriously obsessed with the flavor profile of this braised tofu! Since the tofu doesn’t really absorb much if any marinade I don’t bother waiting 30 minutes. Super Firm (also called High Protein) tofu is pre-pressed and isn’t sealed with any extra liquid, so you can skip this step if you purchase that! Super Firm or “High Protein” tofu (right) is pre-pressed, so if you get that you can skip this step (Yay!). It only takes about 15-20 minutes, and I promise – you’ll be thanking me in the next step, which is…. I only have firm tofu, not extra firm. Can you help me find it? Gonna make some up today with all my leftover veggies in the fridge! To”braise” a food means to fry it, then simmer in sauce in a closed container. Let the tofu cool for at least 10 minutes, then slice and serve as desired. https://www.thespruceeats.com/chinese-five-spice-tofu-recipe-3378123 Finally, since the result is tofu with a thin layer of five spice on the outside, I now cut it into cubes to expose more surface area to that delicious flavor! If you’re using Extra Firm (left), you’ll need to press your tofu for about 30 minutes or so to get all of the extra liquid out. This is my favorite way to eat super firm tofu! Even if some of the pieces are not fully submerged this works fine. I’m definitely in the former category here, and unless you’re avoiding soy for allergy reasons (and not, If you’re looking for more Asian-inspired recipes, you’ll also love this, Finally, if you make this recipe and decide to share it on, + #FromMyBowl! Some popular dishes include 「Braised Pork Belly with Pressed Tofu」 (豆干紅燒肉), 「Sliced Pressed Tofu with Pork Stir-Fry」 (香乾肉絲), and 「Pressed Tofu Salad」 (涼拌豆干). I love seeing your delicious recreations . And who doesn’t love some good Crispy Tofu?! ★☆ Pro-Tip: if you have any leftover marinade, save it and use as a yummy sauce! Glad you’ve been enjoying it! It can act as a meat substitute for many dishes as well as complement a meat dish. […] can be filled with seafood, but today we’re using tofu to keep things vegan-friendly! Hey there, I’m Caitlin! He loved it. Add the vegetable broth, water, tamari, coconut sugar, and five spice to the base of a large, oven-safe pot or sauté pan and whisk until combined. You’ll need one block of either Extra Firm or Super Firm tofu for this recipe. Today we’re going the asian-inspired route with some Chinese Five-Spice Braised Tofu. And I don’t flip it over except for maybe one time halfway through the oven step. It may have some pieces that fall off, since it’s not extra firm. I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. Turn the heat down to medium and put in the tofu squares and braise for about 30 minutes. Turn the heat down to medium and put the tofu squares into the pot, make sure to fully submerse the tofu. I would definitely recommend using some form of […]. I tried to click on your summer rolls link above but it’s not a live link. Make a plate (or bowl), sit back, and relax! Today we’re skipping the frying aspect – mostly because my beloved store-bought tofu wasn’t fried either. ★☆ I'm also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Preheat the oven to 350F. Once I looked at the package ingredients and realized how simple they were, I knew I had to try to recreate it myself. That’s great! Some people love it, some people…don’t. Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! It’s usually a little more expensive, but I find that it’s well-worth the saved time, Coconut Sugar can be replaced with equal parts of another dry sweetener (like brown sugar) or liquid sweetener (like maple syrup). Cut the block of tofu in half lengthwise, then cut each piece in half again to form four even blocks. ), …or over plain ol’ rice! Instructions: Most of the time I buy plain ol’ Extra Firm Tofu from the store and season it myself, but every once in a while I buy one of those pre-flavored packs – you know, for convenience. We’re going to use almost every last drop of the marinade, and the final step of flavor infusion takes place in the oven. Designed and Developed by PenciDesign, Ah, tofu. Flavorful five spice pressed tofu that can be used for various recipes. Carefully place the tofu in the marinade, then cover and let sit for 30 minutes. This recipe is so simple yet so good! Serve it with sushi, grain bowls, summer rolls, and more. The tofu will absorb even more of the sweet/salty/savory/totally yummy marinade, and it will get nicely browned and slightly crispy on top. Thanks so much! Regardless, you’ll want to create 4 even blocks of tofu for this recipe – I like to cut each block in half lengthwise, and then in half again once more. I used my Five Spice Braised Tofu for these rolls and it was so delicious. Bring the pot of marinating tofu to a simmer, then cook covered for 20 minutes on medium-low heat. Thanks! Turn tofu over and bake for another 15 minutes until braising liquid has dried. **dark soy sauce gives the tofu a darker browner finish but you can use regular soy sauce While your tofu simmers, pre-heat your oven to 350F. So glad you’ve been using it with all those different applications. Your Braised Tofu is ready to eat (or in my house, devoured). *** five spice is a mixture of cinnamon, cloves, fennel, star anise, and Szechuan peppercorn. Save my name, email, and website in this browser for the next time I comment. […] white rice Chopped veggies – carrot, cucumber, avocado, and so on… Marinated tofu: https://frommybowl.com/chinese-five-spice-braised-tofu/ Minimize seaweed Pickled ginger Teriyaki sauce (Optionally […], […] Cooked white rice Chopped veggies – carrot, cucumber, avocado, etc… Marinated tofu: https://frommybowl.com/chinese-five-spice-braised-tofu/ Cut seaweed Pickled ginger Teriyaki sauce […], Rate this recipe

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