Baked Five-Spice Seasoned Tofu
1 min readUse this tasty seasoned tofu in stir-fries, salads, soups, sandwiches, or wherever baked or pressed fivespice tofu is called for in recipes. To reduce the salt, replace all or part of the vegetable broth with water.
MAKES 4 TO 6 SERVINGS
1 pound firm or extra-firm tofu, drained
1 cup low-sodium vegetable broth
1⁄4 cup reduced-sodium soy sauce
2 tablespoons toasted (dark) sesame oil
1⁄2 teaspoon five-spice powder
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut horizontally in half, then cut crosswise into 1⁄2-inch-thick strips.
Meanwhile, preheat oven to 350F (175C). Lightly oil a 9-by-13-inch baking dish.
In a small bowl, whisk together the broth, soy sauce, sesame oil, and five-spice powder. Arrange the tofu slices in a single layer in the prepared baking dish and pour the broth mixture over top. Bake 15 minutes. Turn tofu over and bake an additional 15 minutes; repeat process until all of the liquid has been absorbed, about 1 hour total. Serve warm, chilled, or at room temperature. Completely cooled tofu can be covered and refrigerated, 5 to 7 days.
{PER SERVING} Calories 169 • Protein 13g • Total Fat 12g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 2g • Sodium 737mg
