I think this is becoming one of my favorite sauces… I’m telling ya guys… very few ingredients and SO much flavor. And it doesn’t even really “look” like it contained a lot of flavor but… its just so amazing. I will link down below some recipes you may like if you liked this one as well! Enjoy!
Creamy Chinese Five Spice Tofu and Rice Bowls
Ingredients
- Sesame Oil or Olive Oil for frying Tofu
- 1 Block of Extra Firm Tofu, cut into cubes
- Salt and Pepper, for seasoning
- 2 Tbsp Corn Starch
- 1 Tbsp Butter
- 1 Medium Onion, diced
- 1 Clove Garlic, minced
- 1/4 C Sake
- 1/2 C Chicken Broth
- 2 or so C Heavy Cream
- 1 Tsp Chinese Five
- Salt and Pepper, to taste
- *Cornstarch slurry if needed
- Cooked rice, of your choice, for bedding tofu on
- Fresh Parsley, for garnish. (optional)
Instructions
- Take cut up tofu and place in medium or large sized bowl. Season with a pinch of salt and pepper. Add in corn starch and stir to coat, but gently to not scramble tofu, to where the corn starch gets a little wet on the tofu. Let sit for a few minutes, if you have more prepping to do then go ahead and do that.
- Heat oil in large skillet on medium high heat, not too much oil, but enough to fry tofu in. Put tofu on skillet. Stir only a little bit, because you want to allow it to crisp up so just a couple times during cooking time, about 8 minutes.
- Turn off stove. Take splotted spoon and scoop out tofu and put on a plate lined with paper plates.
- Take butter in same pan used to cook tofu in, and melt on medium-high heat. Add onions and sautee, stirring occasionally, until soft and translucent, about 3 minutes or so. Add garlic and cook another 30 seconds, until fragrant, stirring frequently.
- Add in sake and whisk, scraping any brown bits off the bottom of the pan. Add chicken broth and whisk, bring all to a boil about 30 seconds-1 minute. Add in heavy cream and bring to another boil about 30 seconds-minute to let it thicken. If it isn't thickening to your liking, you can add a corn starch slurry and that will help to thicken it pretty quickly.
- Add in chinese five spice, followed by salt and pepper to taste.
- Add tofu back to skillet and coat.
- Plate rice in bowl or dish of choice, followed by creamy tofu. Garnish with fresh parsley if you wish, and serve immediately.
- Enjoy!
