I stole this recipe from Jaden Hair’s Steamy Kitchen’s Healthy Asian Favourites. Tofu is a great meat substitute and can be delicious as well as being good for you. By frying the tofu in a 5 spice sauce you get a crispy skin, while the inside remains soft and creamy. The ponzu sauce adds a piquancy and sweet/sour balance to the dish. Scrumptious. Serve with rice and Vicky’s veg.
5 spice tofu with ponzu sauce
1 -2 tsp 5 spice powder
7 oz/220 g firm tofu cut into ¾ inch/ 20mm slices
2 tsp canola oil
pinch salt and freshly ground pepper
1 spring onion for garnish
Mix the 5 spice powder with the salt and pepper and season the tofu on both sides.
Heat the canola oil in a frying pan and add the slices when the oil is sizzling hot. Sear 4 minutes per side.
Remove from pan, and add the grated ginger to the ponzu sauce, and serve with Vicky’s veg and rice.
Ponzu sauce
1/3 cup soy sauce
¼ cup dashi or veg stock
3 tbsp freshly squeezed lime, lemon or orange juice
½ tsp agave syrup
1 inch knob of ginger, grated
Simply whisk all the ingredients together. Ponzu sauce will keep in the fridge for up to 3 weeks.
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