Five Spice Tofu with Chili Ginger Sauce
Servings: 4
Calories: 341kcal
Ingredients
For the sauce:
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp cornstarch
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil omit to make recipe oil free
- 1/2 cup ketchup
- 2 tbsp tamari
- 1/4 tsp chili flakes OPTIONAL
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Chinese five spice
- 2/4 cup maple syrup
- 1 cup water
For the tofu:
- 1 pkg extra firm tofu pressed and cubed
- 2 tbsp brown rice flour
- 1 tsp Chinese five spice
- 2 tbsp olive oil OPTIONAL
Instructions
- Add the cornstarch to a pan and slowly whisk in the vinegar, stirring continuously to make sure there are no lumps. Add all of the other sauce ingredients and stir well.
- Place over a medium/low heat and and keep stirring until it becomes thick and creamy. Don't stop stirring as it will get lumpy. It will take about 10 minutes. Once thick turn down to the lowest setting possible and keep warm.
- Mix the chinese five spice into the flour then pour over the tofu and toss to make sure every cube is coated well.
- Heat a non-stick fry pan over a medium to high heat. Once the pan is very hot add the tofu. Cook on each side until golden brown and crispy. It will take 5 - 10 minutes to cook on all sides.
- Remove from the heat and set aside. Toss tofu in the sauce and serve with brown rice and steamed bok choy.
Nutrition
Calories: 341kcal | Carbohydrates: 47g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 1139mg | Potassium: 385mg | Fiber: 1g | Sugar: 32g | Vitamin A: 190IU | Vitamin C: 1.9mg | Calcium: 92mg | Iron: 2.2mg
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