Have you ever realized that you tend to gravitate towards the same spices/herbs? Some years ago, I noticed that most of the meals I cooked for myself were seasoned with either cumin and hot paprika (still a solid combo!) or some version of Italian seasoning. Sure, occasionally, I would add one or two additional spices to the cumin and hot paprika mix (oregano for Mexican-inspired dishes, coriander and garam masala for Indian-inspired ones) but those three – cumin, hot paprika, and Italian seasoning – were definitely the ones that I used most heavily.
Yet spices/herbs have impressive health benefits in addition to opening up a world of flavor combinations, so in recent years, I’ve been making an effort to branch out a bit more. Thyme – which I almost never touched for most of my life – has become a staple, as well as dill, sage, allspice, and turmeric. I discovered five spice powder (a mix of cinnamon, fennel, cloves, star anise, and white pepper) in culinary school, when we made five-spice dates, which literally consisted of rolling dates in five spice powder. But what a flavor! This was a spice mix I had to add to my pantry.
While I don’t use it as often as some of the spices mentioned above, it’s fantastic on root veggies, in noodle soups, and in this carrot breakfast pudding. But I probably use it most often in tofu dishes, along with tamari, toasted sesame oil, and chives. Sometimes I stir-fry my tofu and veggies briefly, and then just cover and let ’em simmer with the tamari and five spice. But I also love making Chinese take-out imitations like this dish, which coats crispy, fried tofu in a delightfully sticky, sweet and salty sauce and is perfect over rice or millet. Best of all? The sauce comes together in seconds!
A couple notes about the recipe:
-If you purchase extra-firm tofu packed in water, you will want to press it for this recipe. (Pressing instructions below). If you purchase a “super firm” or “pre-pressed” brand of tofu that is vacuum sealed (not packed in water), you do not need to press it.
-Over the grain of your choice, this recipe serves 3.
-Low FODMAP note: Coconut aminos have not been tested by Monash.
Five Spice Tofu
- 1 tablespoon + 1 teaspoon gluten-free tamari (plus a bit more for frying the tofu)
- 1 tablespoon coconut aminos
- 2 tablespoons freshly-squeezed orange juice
- ⅜ teaspoon five spice powder
- 1 16-ounce cake extra-firm or super-firm tofu
- 3 tablespoons grapeseed or other neutrally-flavored high-smoke point oil (canola, sunflower, etc.)
- 1 tablespoon toasted sesame oil
- 2 teaspoons finely chopped ginger
- 2 tablespoons chopped chives
Directions:
Mix together the gluten-free tamari, coconut aminos, freshly squeezed orange juice, and five-spice powder. Set aside.
Cube your tofu and determine whether or not you’ll need to press it (see note above). If pressing, lay the cubes on a towel-lined sheet tray, cover with a kitchen towel, place something heavy on top, and let sit for 25 minutes.
In a large, stainless steel skillet, heat the oil until ripples appear. Fry the tofu in two batches (you may need to add a little more oil for the second batch), being careful not to overcrowd the pan. There should be a generous amount of space between each tofu cube so they get crispy. Let the cubes sit without disturbing them until golden brown on the bottom. Then continue turning and letting them fry until they are golden brown on all sides. When each batch of tofu is basically done, drizzle one teaspoon of tamari over it. It will sizzle and evaporate almost immediately. Transfer to a paper-towel lined plate.
Leave the pan on and add the toasted sesame oil, followed by the chives and ginger. Stir-fry for 30 seconds to a minute (the pan will be very hot) until the chives have started to darken. Add the five-spice mixture, which will immediately form a syrup. Quickly return the tofu to the pot and stir to coat evenly. Transfer to a platter and pour any remaining syrup over the top. Serve immediately, over rice or millet.
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