Description
Crispy fried tofu cubes tossed with garlic, chilies, onions, and scallions in a bold, five-spice seasoning—perfectly spicy, savory, and vegan-friendly, served hot with rice.
Ingredients
17.5 oz extra-firm tofu, cubed (~1″ size)
½ cup cornstarch
½ tsp sea salt
½ tsp ground white pepper
¼ tsp Chinese five-spice powder
For spice mix: additional ½ tsp salt, ¼ tsp pepper, ¼ tsp five-spice
Neutral oil (avocado, canola, etc.)
2 Tbsp neutral oil (for stir-frying)
1 medium onion, diced
2 Tbsp minced garlic
3 long green chilies (siling haba)
3 red bird’s eye chilies (optional)
1 small bell pepper, chopped
3 scallions, sliced
¼ tsp sea salt (optional, to taste)
Instructions
- Drain and cube tofu. Press for 10–15 minutes.
- Mix the spice mix (salt, pepper, five-spice) in a small bowl. Set aside.
- Heat oil in a wok/pan. Mix cornstarch, salt, pepper, and five-spice. Coat tofu thoroughly.
- Fry tofu in batches until pale golden. Drain on a rack.
- In a clean pan, heat 2 Tbsp oil. Add onion, sauté 1 minute.
- Push onion aside, add garlic. Stir-fry 3–4 minutes until golden.
- Add chilies and bell pepper. Cook until softened. Add scallions and sauté 1–2 more minutes.
- Return tofu to pan. Sprinkle half the spice mix, toss, then add rest and mix again. Adjust salt if needed.
- Serve immediately while crispy and hot, ideally over rice.
Notes
- Shallow-fry tofu for a lighter version.
- Use Szechuan peppercorns or more chilies for extra heat.
- Add snap peas, mushrooms, or baby corn for variety.
- Store tofu and stir-fry separately for best texture when reheating.
- Toss with soy sauce or chili crisp for added flavor depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
