Adding five-spice powder to the cornstarch in this recipe gives the fried tofu a brown coating and a unique spicy flavor.
INGREDIENTS | SERVES 2 to 4
- 1 tablespoon five-spice powder
- ¼ cup cornstarch
- 1 pound firm tofu, drained and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons finely chopped green onion
In a small bowl, combine the five-spice powder with the cornstarch. Dredge the tofu in the cornstarch mixture.
Heat a wok or skillet over medium heat. Add the olive oil. When the oil is hot, add the dredged tofu.
Stir-fry, gently moving the tofu around the wok, until it is crispy and browned on all sides (about 5 minutes per side).
Garnish the tofu with the chopped green onion before serving.