LunchDinnerMain Course

Five-Spice Pressed Tofu

Name: Five-Spice Pressed Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 400 g firm tofu extra-firm, pressed and sliced; 4 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp five-spice powder; 0.5 tsp garlic powder; 0.5 tsp ginger powder; 1 tbsp cornstarch; 2 tbsp vegetable oil

This recipe transforms firm tofu into a flavorful, chewy protein source with a simple five-spice marinade. Perfect for adding to stir-fries, salads, or enjoying on its own. Pressing the tofu is key for optimal texture and flavor absorption.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Easy
Per serving: 192 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, extra-firm, pressed and sliced
1 tbspcornstarch

marinade

4 tbspsoy sauce
2 tbsprice vinegar
1 tbspsesame oil
1 tspfive-spice powder
0.5 tspgarlic powder
0.5 tspginger powder

for cooking

2 tbspvegetable oil

Equipment

tofu press · spatula · shallow dish · whisk · large non-stick skillet

The method

Step by step

1
Press the firm tofu for at least 30 minutes to remove excess water. You can do this by wrapping it in paper towels, placing it between two plates, and weighing down the top plate with something heavy.
About 30 min
Cook’s note: Pressing the tofu helps it absorb the marinade better and achieve a chewier texture.
2
Once pressed, slice the tofu into 1/2-inch thick slabs or 1-inch cubes, depending on your preference.
About 2 min
3
In a shallow dish, whisk together the soy sauce, rice vinegar, sesame oil, five-spice powder, garlic powder, and ginger powder to create the marinade.
About 2 min
Cook’s note: Ensure the spices are fully dissolved for even flavor.
4
Add the sliced tofu to the marinade, ensuring all pieces are well coated. Let it marinate for at least 20 minutes, or up to several hours in the refrigerator for deeper flavor.
About 20 min
Cook’s note: Gently turn the tofu occasionally to ensure even marination.
5
After marinating, remove the tofu from the dish, reserving any leftover marinade. Lightly coat each piece of tofu with cornstarch.
About 3 min
Cook’s note: A light coating of cornstarch will give the tofu a crispy exterior.
6
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
About 2 min
Cook’s note: Make sure the oil is hot before adding the tofu to prevent sticking and ensure a good sear.
7
Carefully place the cornstarch-coated tofu pieces in the hot skillet in a single layer, without overcrowding the pan. You may need to cook in batches.
About 1 min
8
Cook for 4-6 minutes per side, until golden brown and crispy.
About 10 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring crispiness.
9
Once all tofu is cooked, you can optionally pour the reserved marinade into the pan and let it simmer for 1-2 minutes until slightly thickened, then toss the cooked tofu in the sauce.
About 2 min
Cook’s note: This step adds an extra layer of flavor and a glossy finish.
10
Serve immediately as a main dish, or add to your favorite stir-fries, noodle dishes, or salads.

Per serving

Nutrition

61%Score

Calories: 191.9kcal
Protein: 9.2g
Carbs: 5.7g
Fat: 15.4g
Fibre: 0.7g
Sugar: 0.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pressed tofu in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat until warmed through, or in a microwave.