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If you’re looking for an easy way to switch up your tofu game, this 5 spice tofu is packed with bold, savory flavor and cozy spices. The tofu is marinated in a simple sauce infused with Chinese five-spice powder: a fragrant blend of individual spices like star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns.
After marinating, this flavorful tofu is pan-fried until the edges are golden, crispy, and just a little charred. It’s perfect served alongside stir-fried veggies or vegan ramen for an easy weeknight dinner.
Emily’s Recipe Notes:
- Flavor: So savory, warm, and aromatic with hints of star anise, cinnamon, and cloves from the five spice.
- Texture: Charred, crispy edges with a chewy, tender center.
- Difficulty: Super easy.
- Time: About 5 minutes of prep. The tofu needs to marinate for at least 30 minutes for the best flavor.
Why We Love This Tofu: Five spice is seriously magic… just a tiny bit brings a huge punch of warm, complex flavor without having to measure out a million different spices. It’s the ultimate shortcut to making tofu taste amazing. Paired with crispy, charred edges and a chewy center, this tofu is anything but boring.
Ingredients:
Ingredient Highlights & Substitutions
Chinese Five-Spice
This is the star of the show! If your local grocery store doesn’t carry it, you can usually find it at an Asian supermarket or easily order it online. A little goes a long way, so one jar will last you a long time.
Garlic
Fresh garlic adds that extra layer of savory depth. We’re grating or finely mincing it so it really infuses into the marinade. I don’t recommend skipping it! But if you’re in a pinch, you can sub in 1 teaspoon of garlic powder.
Vegan Worcestershire Sauce
Adds tangy, umami richness. If you don’t have it, a splash of rice vinegar or a little extra soy sauce can work, but I love the complexity Worcestershire brings. I use the Whole Foods 365 brand or Annie’s Vegan Worcestershire — just double-check the label since not all brands are vegan.
Sesame Oil
Nutty, toasty flavor that really rounds out the marinade. You could use a neutral oil if needed, but sesame oil adds so much more depth.
Soy Sauce
Adds saltiness and umami. You can swap in tamari or coconut aminos if you need this to be gluten-free. If you’re sensitive to salt, go with low-sodium soy sauce.
Brown Sugar
Balances out the saltiness and helps the tofu caramelize in the pan. You could use maple syrup in a pinch, but I prefer brown sugar for that subtle molasses flavor.
Super Firm Tofu
The best choice for this recipe! It holds its shape, crisps up beautifully, and doesn’t need pressing. If you can only find extra-firm tofu, just press it well with paper towels before marinating to get rid of as much moisture as possible.
Helpful Equipment
- Clean Kitchen Towel or Paper Towels: To blot the tofu
- Cutting Board: To cut the block of tofu
- Large Pan: For frying the tofu
- Shallow Dish or Airtight Container: For marinating
Step By Step Guide
In a large, shallow, sealable container, whisk together all the marinade ingredients.
Cut the block of tofu into rectangles about ¼-inch thick. Then, cut each rectangle in half diagonally to form triangles or wedges. Add the tofu pieces to the container with the marinade.
Gently stir or shake the container so all the pieces are evenly coated.
Place the container in the fridge and let the tofu marinate for at least 30 minutes — but if you have time, an hour or even overnight is ideal. If marinating overnight, give the container a shake every so often to keep everything well-coated.
Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Once hot, reduce the heat slightly to medium or medium-low and add the tofu.
Pan-fry for about 3–4 minutes on each side, until the edges are deeply golden, crispy, and slightly charred.
Some serving Ideas
Once you’ve got this crispy tofu ready, the fun part is figuring out all the ways to use it.
I won’t lie — I’ve definitely eaten this straight from the pan 😅. But if you want to make it part of a full meal, here are some easy ways to do it:
- Rice & grain bowls: Pile it onto fluffy jasmine rice or my Coconut Lime Rice with some quick sautéed veggies and spring onion.
- Noodle dishes: This tofu is amazing tossed into bowls of Miso Ramen with Bok Choy, Udon Noodles, or Miso Peanut Noodles for extra flavor and a chewy texture.
- Stir-fries: It swaps right into recipes like my Mongolian Broccoli Stir Fry, Szechuan Tofu Vegetable Stir Fry, or Ginger Tofu with Bell Peppers if you want to switch things up.
- Fresh tofu summer rolls: I love slicing up leftovers and using them in my Fresh Tofu Summer Rolls for an easy, flavorful lunch.
- Lettuce wraps: If you’ve tried my Bang Bang Tofu, you know how good crispy tofu is in lettuce wraps. This recipe works just as well with a drizzle of peanut sauce or chili crisp on top.
Basically, this tofu is the kind of thing you’ll want to keep in your fridge to add to anything and everything.
Storing the Tofu
- Uncooked: One of my favorite parts about this recipe is how well it works for meal prep. You can store the tofu in the marinade (in a sealed container) in the fridge for up to 5 days. Just give the container a shake or gentle stir every day or so to keep everything coated.
- Cooked: Leftover cooked tofu can be stored in an airtight container in the fridge for 3–4 days. The edges won’t be quite as crispy when cold, but they’ll crisp back up a bit if you reheat it in a pan over medium heat.
- Freezing: I don’t recommend freezing the tofu in the marinade, but you can freeze cooked tofu if needed. Just know the texture will change slightly and become a little chewier (which some people actually love!).
A Few Helpful Tips
- Use super firm tofu if you can. It holds its shape, crisps up beautifully, and doesn’t need pressing… which saves time and makes for the best texture.
- Don’t overcrowd the pan. Give each piece of tofu space to get golden and crispy. If the pan is too crowded, the tofu will steam instead of brown.
- Adjust the five spice to taste. This spice blend is know for it’s bold flavors, but if it’s your first time trying it or want a milder flavor, start with a little less and add more next time.
these create the best flavor & texture!
More Tofu Recipes To Try
Pan-fried Chinese Five Spice Tofu
Rate this RecipeIngredients
5 Spice Tofu Marinade
- 3 cloves garlic, grated or finely minced
- 1 tbsp toasted sesame oil
- ¼ tsp salt
- 2 tbsp vegan Worcestershire sauce
- 6 tbsp soy sauce or dark soy sauce, use low sodium if sensitive to salt
- ½ tsp smoked paprika
- ¾ tsp Chinese 5 Spice
- 2 tbsp brown sugar, or sub maple syrup
Tofu & Cooking
- 16 oz super firm tofu, drained and lightly blotted (see notes if using extra firm tofu)
- 1 tbsp vegetable oil
- Green onions and white sesame seeds, garnish
Instructions
- Mix all the tofu marinade ingredients together in a large, shallow sealable container or a wide shallow bowl that you can cover with plastic.3 cloves garlic, 1 tbsp toasted sesame oil, ¼ tsp salt, 2 tbsp vegan Worcestershire sauce, 6 tbsp soy sauce or dark soy sauce, ½ tsp smoked paprika, ¾ tsp Chinese 5 Spice, 2 tbsp brown sugar
- Slice the block of tofu into rectangles that are about 1/4 inch thick. Then cut the rectangles in half to form triangles or wedges. Place the tofu in the container with the marinade. Shake the container or gently stir the tofu so all pieces are coated.16 oz super firm tofu
- Place in the fridge to marinate for at least 30 minutes (but preferably an hour or overnight). If marinating overnight, give the container a shake every once in a while to make sure the tofu is coated evenly in the marinade. The tofu can be left to marinate in the fridge for up to 5 days.
- Heat a nonstick skillet on medium-high heat with 1 tablespoon of vegetable oil. Reduce the temperature to medium to medium low and fry the tofu in the pan until deeply golden brown with charred crispy edges, about 3-4 minutes on each side.1 tbsp vegetable oil
- Garnish with sliced green onions and sesame seeds. Add to your favorite dishes like miso ramen or serve over cilantro rice and veggies to make a rice bowl.Green onions and white sesame seeds
Recipe notes
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