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–+ servings
Chinese Five Spice Infused Olive Oil Blend 250ml bottle
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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Chinese, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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