Comments on: Five Spice Tofu

By: Chris

Chris — Wed, 05 May 2021 14:13:20 +0000

Another terrific recipe. It tasted incredible (I cut down the syrup and ketchup just a tad to lower the sugar level) and I finally got to open the Chinese five-spice I've had sitting on my spice rack for probably five years. Never knew what to do with it, it sure is a potent spice blend. I'll definitely use it in the future - I made it last night and it still smells like a chinese restaurant in here, I love it!

I think I will pair this with some lightly sauteed carrots and shelled edamame, and some fluffy white rice. Thanks for this excellent recipe, yet again.

By: Alex

Alex — Sun, 10 May 2020 00:15:33 +0000

Hi, We made this sauce tonight with Chang Shing five spice tofu. So good! We used Heinz ketchup and half of the syrup. Thanks for the recipe!

By: Melanie McDonald

Melanie McDonald — Fri, 04 Oct 2019 19:19:04 +0000

In reply to marie. I'm really pleased you enjoyed it! This recipe is still really good without the 5 spice. I've run out and made it without it a few times. Or you could reduce the 5 spice by half and see how you go. Even down to a quarter of the amount and add more to the sauce to taste if you feel it needs it. And the tofu is fine with just the flour to coat it if you want to reduce the 5 spice a bit more. Maybe add a little salt and black pepper to the flour to make up for it. Enjoy!!

By: marie

marie — Fri, 04 Oct 2019 04:56:46 +0000

This is amazing. I loved it. My 5 spice mixture was a bit heavy on the cinammon though (certainly not your fault!!)... have you ever substituted it for anything else? I love the consistency of the sauce, it's sticky and wonderful. I would love to reduce the cinnamon flavour a bit but don't want to mess up such a great recipe!! ha ha - I am making it again tonight!!

By: Alli

Alli — Tue, 23 Oct 2018 06:12:22 +0000

Starting making this and then realised I didn't have chinese five spice! Still tasted fantastic - I used GF flour and pepper for the tofu and simply omitted the five spice for the sauce. Will have to try again with the right ingredients ;) Thanks for the clear instructions - made a huge difference. One tip - I didn't have 'natural' tomato sauce so next time I'll reduce the maple syrup considerably to allow for this & reduce the sweetness a little.
Thanks for a great recipe :)

By: Peter

Peter — Mon, 20 Aug 2018 16:43:44 +0000

Thank you = that's the yummiest thing I have made for ages.

By: A Virtual Vegan

A Virtual Vegan — Sat, 18 Aug 2018 23:18:22 +0000

In reply to Dawn. You do use all of the sauce, but I do like things very saucy so there is a generous amount. You could probably get away with doubling the ingredients, but I would double the sauce too just to be safe. If you don't use it all it will keep for up to a week in the fridge and it freezes well so it wouldn't go to waste.

By: Dawn

Dawn — Sat, 18 Aug 2018 20:34:21 +0000

Do you use all of the sauce for this? I’d like to double the ingredients as well as add veggies and want to ensure I have enough sauce, though don’t want to make too much!

By: A Virtual Vegan

A Virtual Vegan — Sat, 26 May 2018 18:37:57 +0000

In reply to Sarah. I'm so glad you enjoyed it Sarah. Yes it will be fine to freeze. It changes the texture a little, but for the better in my opinion.

By: Sarah

Sarah — Sat, 26 May 2018 18:25:49 +0000

Gorgeous sweet sticky sauce - so easy to make for a non cook like me! The tofu crisped up really nicely too after following your tips - can I freeze the remainder after it has been pressed and dried?