| Sunday, March 26, 2017 |
This recipe features one of my all time favorite blends, Orange Sesame Five-Spice Rub. I love to cook with Five-Spice powder but find that many people I know are hesitant to use it -- so, I designed this rub to feature Five-Spice in all its glory while being easy to use. When my friend Anne (from Baxter's Fine Candies) looked at this rub, the first thing that she said was, "This would make a great crust on tofu" -- she was right!!
Crispy Crunchy Orange Sesame Five-Spice Tofu
Press the tofu: Slice it into two or three pieces. Put it in a colander; place a saucer on top of the tofu.Place something heavy on the saucer (I used a 5lb bag of flour) and allow the water to drain out of the tofu.Let the tofu drain for a couple of hours—the longer the better.(You can make the dipping sauce while you wait.)
Once the tofu is ready; dry it off with a paper towel and slice it into strips (I did approx. 5”x2”x ¼” thick). The size of the strips or slices isn’t really important but don’t cut them too thick, because they brown quickly and you want the center to get nice and hot and creamy.
Dry off tofu strips with a paper towel
Whisk the egg with a little cold water (1-2 tsp) in a bowl.Mix the Panko with Orange Sesame Five-Spice together in a bowl.
Dip the tofu strips into the egg and then coat in the Panko –spice mixture. I found that the spices settled in the Panko mixture, so be sure to stir it in between strips.Continue until all the tofu is done.
Generously coat the bottom of a cast-iron skillet (or whatever you like to use) with a flavorless vegetable oil (I used about 3-4 TBL in my 10” skillet). Fry the tofu over Medium to Medium-High Heat. Watch the heat you want it hot but you don’t want it to burn.
Once it’s browned to your taste, drain the tofu on a paper towel and serve piping hot with the Tamari Dipping Sauce (recipe below).
Tamari Dipping Sauce
- ¼ Cup Tamari
- 3 TBL Sushi Vinegar (Seasoned Rice Vinegar) or regular Rice Vinegar
- 2 tsp grated fresh ginger root
- 2 Cloves of Garlic, pressed
- 2 TBL Scallion, thinly sliced
- Heavy pinch of Chili Pepper Flakes
Whisk all ingredients together. Let it rest for ½ hour before using.