Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

Spice Up Soy For Life

(NC) – A recent Angus Reid poll shows that 59 per cent of Canadians recognize soy’s health-boosting qualities. Learning to incorporate soy foods on a weekly basis is a good step toward including plant-based proteins in our diet says Dr. Alison Duncan, dietitian, University of Guelph. As a mother of young children, she combines a soy-based pepperoni with familiar tomato and cheese flavours on pizzas.

Besides meat alternatives and soy beverages, think of tofu as an ingredient that takes on the flavor of other ingredients and seasonings. Nutritionally, it is a low-fat, rich source of high-quality protein, a good source of B-vitamins and iron, and an excellent source of calcium.

Look for tofu in the produce section of most grocery stores. Firm and extra-firm varieties can be used for stir-frying and grilling, while silken tofu is excellent as a base for dips, sauces and puddings.

This recipe from the Wine Country Cooking School in Niagara-on-the Lake is available on the www.soyforlife.ca website. It marries cubes or slices of firm tofu with ginger, garlic and green onions, all cooked with a wonderfully intense sauce. Serve with rice or noodles.

Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

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Ingredients

• 1 package tofu firm or extra firm
• 1-2 Tbsp vegetable oil 15-30 mL
• 3 slice green onions white part only diagonally sliced into 1/2 -inch pieces (thinlygreens; reserve for garnish)
• 3 cloves garlic minced
• 1 Tbsp ginger minced, fresh, 15 mL
• 2 tsp Chinese five-spice powder 10 mL
• 1 cup vegetable stock 250 mL
• 1/2 cup rice vinegar 125 mL
• 3 Tbsp Hoisin sauce 45 mL
• 1/2 tsp orange zest grated 2 mL

Instructions

• Drain tofu; pat dry and cut into 1/2-inch (1 cm) cubes. In medium saute pan, heat oil over medium heat. Add tofu, sliced green onion whites, minced garlic, minced ginger and five-spice powder. Cook, stirring, for 3 to 4 minutes.
• Add vegetable stock, rice vinegar and Hoisin sauce. Cover and cook for about 5 minutes. Remove lid, stir in grated orange zest. Increase heat to medium and cook, stirring, until mixture bubbles vigorously. Continue cooking, uncovered, another 4 - 5 minutes basting tofu with sauce. Add reserved sliced green onions. Stir to mix and cook another minute.