Crispy Five Spice Tofu with Chinese Five Spice Infused Olive Oil Blend

This crispy tofu recipe leans into big, aromatic flavor with the warm spice profile of Chinese Five Spice Infused Olive Oil Blend, giving every bite a toasty, savory finish that plays beautifully with rice, greens, or noodles.

Garden Infuzions

Crispy Five Spice Tofu with Chinese Five Spice Infused Olive Oil Blend

Crispy tofu, warm spice, and a glossy savory finish come together in a fast, flavor-packed dinner that feels exciting and comforting at the same time.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Asian, Chinese, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 block extra-firm tofu 14 ounces, drained and pressed
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons Chinese Five Spice Infused Olive Oil Blend divided
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 2 scallions thinly sliced
• 1 tablespoon sesame seeds
• 2 cups cooked jasmine rice for serving
• 1 cup steamed broccoli or bok choy for serving

Equipment

• 1 Cutting board for prep
• 1 Chef Knife for cutting tofu and scallions
• 1 Large skillet heavy-bottomed for crisping
• 1 Mixing bowl for coating tofu
• 1 Small bowl for sauce
• 1 Tongs or spatula for turning tofu
• 1 Paper towels for pressing tofu

Method

 

Instructions

1. 1. Pat the tofu dry and press it for at least 15 minutes, then cut it into bite-size cubes.
2. 2. Toss the tofu with cornstarch, salt, and black pepper until lightly coated.
3. 3. Heat 2 tablespoons of the Chinese Five Spice Infused Olive Oil Blend in a large skillet over medium-high heat.
4. 4. Add the tofu in a single layer and cook for 10 to 12 minutes, turning occasionally, until golden and crisp on several sides.
5. 5. In a small bowl, whisk the soy sauce, rice vinegar, honey, garlic, and ginger.
6. 6. Lower the heat to medium and add the remaining 1 tablespoon infused olive oil plus the sauce mixture to the skillet.
7. 7. Toss gently for 1 to 2 minutes until the tofu is coated and the glaze clings to the pieces.
8. 8. Remove from the heat and top with scallions and sesame seeds.
9. 9. Serve hot over jasmine rice with broccoli or bok choy on the side.

Notes

Pressing the tofu is the key to a crisp finish, and the final glaze should be quick so the coating stays light and flavorful. Keep the heat moderate once the sauce goes in so the honey does not scorch.

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Recipe Tips

Press the tofu well so it browns instead of steaming, and use a hot skillet to build a crisp crust before adding the glaze. If the pan looks dry, add a little more infused olive oil in the final toss for deeper flavor.

Serving Suggestions

Serve over steamed jasmine rice, alongside sautéed bok choy, or tucked into lettuce cups with scallions and sesame seeds. It also makes a great topping for a simple noodle bowl.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer so the tofu can crisp back up before serving.

Variations

Add bell peppers, snap peas, or mushrooms to the skillet for extra color and texture. For a sweeter finish, stir in a little extra honey; for more heat, add red pepper flakes.

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