Five-Spice Tofu
Yield
1 servingsPrep
15 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cakes |
tofu
firm |
*
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ¾ | cup |
water
|
|
| ¼ | teaspoon |
chinese five spice powder
|
*
|
| 2 | each |
star anise
whole |
*
|
| 1 | teaspoon |
molasses
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cakes |
tofu
firm |
*
|
| 45 | ml |
soy sauce, tamari
|
|
| 177 | ml |
water
|
|
| 1.3 | ml |
chinese five spice powder
|
*
|
| 2 | each |
star anise
whole |
*
|
| 5 | ml |
molasses
|
|
Directions
Cut each cake of tofu in half horizontally.
Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer.
Bring marinade to a boil and add tofu.
Simmer, uncovered, on very low heat for 10 minutes.
Remove from heat and marinate for 3 hours, turning 2 or 3 times.
Keeps refrigerated and wrapped for a week.
