Crispy Five Spice Tofu with Cabbage
Crispy tofu marinated in a delicious blend of ingredients like Chinese five spice, orange zest, garlic, and ginger paired with pan-fried green cabbage and rice.
Ingredients
Tofu Marinade
- 14 oz. extra-firm tofu, cut into 1" cubes
- 3 cloves of garlic, grated
- 1-inch thumb of fresh ginger, grated
- 2 tbsp tamari or low-sodium soy sauce
- 1 ½ tbsp shaoxing wine
- 2 tsp brown sugar
- 1 ½ tsp five spice powder
- Zest from ½ medium orange
- ¼ tsp kosher salt
- 1 tsp corn starch
Other
- ½ medium head of green cabbage, thinly sliced
- ¼ cup sliced green onions
- Cooked white or brown rice
Instructions
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In a large shallow mixing bowl, whisk together garlic, ginger, tamari, shaoxing wine, brown sugar, five spice, orange zest, and salt until combined.
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Add cubed tofu to marinade and toss well to fully coat tofu in sauce. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
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In a large skillet, heat 1 tbsp high-heat oil (avocado or grapeseed oil) over medium heat. Whisk together 1 tsp corn starch and 1 tsp of water. Add tofu to skillet and cook for 2-3 minutes on each side until golden brown. RESERVE TOFU MARINADE and mix in corn starch slurry. Add marinade to tofu and cook for 1 minute until thickened and tofu is coated. Transfer tofu to a bowl or plate, set aside.
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Bring skillet back up to temp and add a drizzle of oil. Add sliced cabbage and a sprinkle of salt. Saute for 3-4 minutes until golden brown and soft.
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Serve tofu and cabbage over rice. Garnish with green onion. Enjoy!