Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

This recipe from the Wine Country Cooking School in Niagara-on-the Lake is available on the www.soyforlife.ca website. It marries cubes or slices of firm tofu with ginger, garlic and green onions, all cooked with a wonderfully intense sauce. Serve with rice or noodles.


 Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

1 package firm or extra firm tofu

1–2 Tbsp (15-30 mL) vegetable oil

3 green onions, white part only diagonally sliced into ½ -inch pieces (thinly slice greens; reserve for garnish)

3 cloves garlic, minced

1 Tbsp (15 mL) minced fresh ginger

2 tsp (10 mL) Chinese five-spice powder

1 cup (250 mL) vegetable stock

1/2 cup (125 mL) rice vinegar

3 Tbsp (45 mL) Hoisin sauce

1/2 tsp (2 mL) grated orange zest

Drain tofu; pat dry and cut into 1/2-inch (1 cm) cubes. In medium sauté pan, heat oil over medium heat. Add tofu, sliced green onion whites, minced garlic, minced ginger and five-spice powder. Cook, stirring, for 3 to 4 minutes.

Add vegetable stock, rice vinegar and Hoisin sauce. Cover and cook for about 5 minutes. Remove lid, stir in grated orange zest. Increase heat to medium and cook, stirring, until mixture bubbles vigorously. Continue cooking, uncovered, another 4 – 5 minutes basting tofu with sauce. Add reserved sliced green onions. Stir to mix and cook another minute. Makes 3 to 4 servings.