5-Spice Tofu


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.”


Albert Einstein



5-Spice Tofu

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

Marinate in:

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!





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