Description
Crispy tofu meets a rich black bean sauce in this bold and cozy dish featuring the warm, aromatic kick of Chinese 5-spice. Perfect for weeknights, this five spice tofu is easy to make and packed with big, satisfying flavors. Serve it over rice or noodles with fresh greens for a comforting meal that’s anything but ordinary.
Ingredients
For the Black Bean Sauce
- 1 tablespoon vegan butter
- 2 teaspoons grated or finely minced ginger
- 2 teaspoons grated or finely minced garlic
- 4 scallions, chopped
- 6 tablespoons sherry, divided
- 4 shallots, halved and sliced
- ½ teaspoon Chinese 5-Spice powder
- 2 tablespoons prepared Chinese black bean garlic sauce
- 2 cups vegetable broth
- 1 tablespoons cornstarch, dissolved in 2-3 tablespoons cold water
- 1 cup shiitake mushrooms, whole or sliced
For the Tofu
- 1 tablespoon neutral oil, like canola or vegetable
- 1 block firm tofu, sliced into slabs, then halved to make 8 squares or 16 triangles (no need to press)
- Fresh cracked black pepper
- 1–2 shallots, halved and sliced
- 2–3 scallions, chopped
- 1–2 cups torn kale, collard greens, or finely chopped broccoli (optional)
To Serve
- Soba noodles or rice
Instructions
Make the Black Bean Sauce (You can make the sauce ahead and refrigerate until needed.)
- Heat the vegan butter in a medium cast iron pan over medium-low heat. Add ginger and garlic, sautéing for about 2 minutes until fragrant.
- Stir in the scallions and cook for 4-5 minutes, stirring frequently to prevent browning.
- Increase heat to medium and deglaze the pan with 3 tablespoons of sherry. Let it simmer until most of the liquid reduces.
- Add the shallots, cooking for 1-2 minutes until softened. Sprinkle with Chinese 5-Spice powder and stir well.
- Deglaze the pan again with the remaining 3 tablespoons of sherry. Simmer until the liquid reduces, then mix in the black bean garlic sauce.
- Add the broth, stirring occasionally as it reduces for 15-20 minutes. Once slightly thickened, stir in the cornstarch slurry until the sauce reaches your desired consistency. Set aside.
- In a separate pan, heat a small drizzle of oil over medium heat. Sauté the mushrooms for 4–5 minutes, until tender and golden. Set aside to add during the finishing steps.
Cook the Tofu
- Heat a large non-stick pan over medium-high heat and add the oil. Arrange the tofu in a single layer, fanning it around the edges of the pan (like daisy petals) and leaving the center open. Cover with a lid and cook undisturbed for 10 minutes.
- Carefully lift the lid straight up to avoid dripping condensation into the pan. Sprinkle cracked black pepper over each piece of tofu and flip carefully. Cover again and cook for another 3 minutes.
- Once both sides are caramelized, remove the lid and reduce the heat to medium. Continue cooking until both sides are golden brown and slightly crispy.
Combine and Finish
- With the tofu still in the pan, pour 1 to 1½ cups of the prepared black bean sauce over it. Gently stir to coat the tofu evenly.
- Sprinkle the sliced shallots and scallions over the top, along with mushrooms and greens if using. Let them steam and soften slightly, undisturbed, for 3-5 minutes.
- Gently stir everything together, ensuring the tofu doesn’t stick to the pan. A rich, caramelized ring should form around the edges.
Serve
Serve immediately over rice or soba noodles, with extra black bean sauce on the side if desired.
Notes
- Storage Superstar: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better as they sit, so it’s a win-win.
- Reheat Like a Pro: Warm the tofu and sauce gently in a nonstick pan over medium heat, adding a splash of water or broth to loosen the sauce if needed.
- Make It Ahead: The black bean sauce can be made up to 3 days in advance and stored in the fridge. Reheat it on the stove and pour it over freshly cooked tofu for an even faster dinner.
- Mushroom Swaps: Swap shiitake mushrooms for baby bella mushrooms or reconstitute dried shiitake mushrooms.
- Extra Sauce for the Win: If you love a saucy dish, double the black bean sauce recipe. It’s great over rice, veggies, or even noodles later in the week.
- Freezer Friendly: The sauce freezes well for up to 3 months, so consider making a double batch and saving some for future dinners.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéed, Simmered, Pan-Fried
- Cuisine: American