I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice. I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry.
In the past I would often treat tofu like fish, it has a similar wetness and needs to be handled delicately. At the Loring Café with we used to make Chef Lenny Russo’s 5-spice grilled trout served with grilled plums—it was an amazing flavor experience. So try a sandwich of toast, Arugula, 5-Spice Tofu with some of Plum Ketchup (also inspired by Lenny) and enjoy.
Such beauty in these little nuggets: cinnamon, cloves, fennel, Szechuan pepper, and star anise that make up Chinese 5-Spice. Try this spice compilation in other dishes like rhubarb crisp, on roasted vegetables, or sprinkled on grilled meats.
Tis a busy season and not leaving me much time for food writing, but I’ll leave you with a thought for all the graduating seniors…and for us all…
“Logic will take you from A to B. Imagination will take you everywhere.”
Prep Time: 10 minutes
Bake Time: 50 minutes
Preheat the oven to 400 degrees.
Slice into three or four pieces:
1 block extra firm Tofu
2 Tablespoons Tamari
1 1/2 Tablespoon Cider Vinegar
3/4 teaspoon Chinese 5-Spice
1/4 teaspoon Granulated Garlic
Lay tofu slices on a well oiled baking sheet and drizzle the remaining marinade over the pieces.
Bake 40-50 minutes, letting the tofu get a little dehydrated and chewy.
Serve warm with rice or diced in a stir fry, or cold as a snack or in a sandwich.
A visit to Scattergood Friends School last week—spring!