Five-Spice Tofu Puffs

Ingredients

• about 450 g Firm tofu, pressed and cubed
• 2 tbsp Soy sauce
• 1 tbsp Rice wine
• 1 tsp Chinese five-spice powder
• 2 tbsp Cornstarch
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g firm tofu, pressed and cubed, with the 2 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp Chinese five-spice powder. Gently toss to coat the tofu evenly. Let the tofu marinate for 10 minutes.
2. 2Add the 2 tbsp cornstarch to the bowl with the marinated tofu. Toss gently again until each cube of tofu is lightly coated with cornstarch.
3. 3Heat the 2 tbsp vegetable oil in a 25.4 cm skillet over medium-high heat until shimmering, about 175°C.
4. 4Carefully add the coated tofu cubes to the hot skillet in a single layer, ensuring not to overcrowd the pan. Fry for 10-15 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides. You should hear a gentle sizzle as they cook.
5. 5Using a slotted spoon, remove the crispy tofu puffs from the skillet and place them on a plate lined with paper towels to drain any excess oil. Let them rest for 1 minute.
6. 6Serve the Five-Spice Tofu Puffs warm.

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