Five Spice Tofu Seared on One Side
- Yield 4 servings
This tofu dish gets its name from its caramelized side. The other side soaks up the flavors of steaming Chinese vegetables piled on top.
Serve with basmati rice or couscous.
- Ginger-Sesame Marinade:
- 1/8 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds
- 2 teaspoons minced ginger root
- 2 garlic cloves, minced
- Chinese Vegetables:
- 2 cups shredded green cabbage
- 2 cups shredded Napa cabbage or bok choy
- 1 cup thin-sliced snow peas, cut on the diagonal
- 1 cup thin-sliced carrots, cut on the diagonal
- 8 scallions, sliced on the diagonal
- Tofu Seared on One Side:
- 1 pound firm tofu, cut lengthwise into 4 (1/2-inch-thick slices
- 1 teaspoon light brown sugar
- 1/2 teaspoon five spice powder
- 2 teaspoons canola oil
- To make marinade: Combine all ingredients in a nonreactive small bowl and set aside.
- To make vegetables: Combine the vegetables in a medium bowl and set aside.
- To make tofu: Drain tofu slices on a paper towel 2 minutes per side. Mix sugar and five spice powder and sprinkle on both sides of tofu. Set aside.
- Heat oil in a nonreactive large saute pan or skillet over medium heat. Place tofu in pan and cover with sliced vegetables. Cover pan and allow to cook over medium heat 5 minutes. Pour marinade over vegetables, cover, and continue to cook 2 minutes. Tofu will be golden brown and vegetables should be steamed tender. Remove vegetables from pan and place on 4 plates. Serve a slice of tofu on each bed of vegetables.