Five-Spice Hoisin Tofu
Published by Knopf
I marinate tofu in a fragrant, garlicky marinade, bake it, and then use it in place of meat or seafood in stir-fried dishes, stews, and soups. The marinade is also very good without the five-spice powder.*
According to the latest research, tofu, and other soy foods, may not reduce the risk of heart disease. Soy foods do contain phytoestrogens, which may reduce some symptoms of PMS, perimenopause, and menopause.
*To make plain Barbecued Tofu, omit the five-spice powder and prepare the recipe as directed.
Total Timeunder 2 hours
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationvegan, vegetarian
Taste and Texturecreamy, spiced, umami
- 1½ pounds firm tofu, drained and cut in half through the thickness
- ¾ cup hoisin sauce
- 1/3 cup rice wine or sake
- 3 tablespoons soy sauce
- 1½ tablespoons minced garlic
- 1 teaspoon five spice powder*
- 1 teaspoon toasted sesame oil
FIRST Place the tofu in a bowl. Pour the Marinade over it and carefully toss to coat. Let sit for an hour at room temperature. Preheat the oven to 375 degrees.
SECOND Arrange the tofu on a cookie sheet that has been lined with aluminum foil. Pour the marinade on top and bake for 35 minutes, then remove from the oven and cool slightly. Cut into pieces that are ½ inch thick, 2 inches long, and 1 inch wide. Spoon some of the cooked marinade on top and serve, or use as directed in recipes.
2005 Nina Simonds