Crispy 5-spice tofu
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Crispy 5-spice tofu
Combine crispy tofu with Chinese 5-spice, soy and sriracha for an easy, flavour-packed stir-fry. Tofu is a particularly good source or protein as it contains all nine essential amino acids
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
568Kcal
Fat
19gr
Saturates
3gr
Carbs
64gr
Sugars
8gr
Fibre
6gr
Protein
33gr
Salt
2.5gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 280g block extra-firm tofu (we used The Tofoo Co.)
- 1 tbsp cornflour
- ½ tsp Chinese 5-spice, plus ½ tsp
- 4 tsp vegetable oil
- 100g rice noodles (we used Mama brand)
- 1 x 120g pack shiitake mushrooms, halved
- 20g root ginger, cut into matchsticks
- 100g frozen edamame beans
- 5 spring onions, thinly sliced on the diagonal
- 2 tbsp dark soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha sauce
Step by step
- Drain the tofu, then wrap in several layers of kitchen paper and press firmly to dry. Mix the cornflour and ½ teaspoon of Chinese 5-spice in a bowl with seasoning. Cut the tofu into 2-3cm cubes and toss in the spiced cornflour until evenly dusted.
- Heat 2 teaspoons of oil in a large non-stick frying pan or wok and fry the tofu on a medium-high heat for about 5 minutes, turning occasionally, until crisp and golden on all sides. Set aside on a plate.
- Meanwhile, put the noodles in a large heatproof bowl, cover with boiling water and leave to stand for 1 minute (or following pack instructions). Drain, rinse thoroughly in cold water and drain again.
- Heat the remaining 2 teaspoons of oil in the same pan and stir-fry the mushrooms, ginger, edamame and an extra ½ teaspoon of Chinese 5-spice over a high heat for 2 minutes. Add most of the spring onions and stir-fry for 1 minute.
- Return the tofu to the pan with the noodles, soy or tamari, and sriracha. Toss together to heat through. Divide between bowls and serve topped with the rest of the spring onions.
