Snack
Five-spice braised tofu
Braised and then left to cool in its own liquid overnight, which is when it actually takes the flavor — sliced cold and thin, it eats like charcuterie rather than like tofu.
2gnet carbs
14gfat
16gprotein
200kcal
Per serving40 minServes 6
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Ingredients
For the whole dish · serves 6
- Extra-firm tofu1¼ lb
- Dark soy sauce2 fl oz
- Toasted sesame oil2 tbsp
- Five-spice powdertwo teaspoons
- Star anisetwo whole
- Fresh gingera thumb, sliced
- Granulated erythritola teaspoon
- Waterenough to just cover
Method
6 steps · 40 minutes
- Press the tofu 30 minutes under something heavy, then cut each block in half through its thickness.
- Simmer the soy, spices, ginger and erythritol in just enough water to cover the tofu.
- Lower the slabs in and hold it at the barest simmer for 20 minutes. Boiled, tofu goes honeycombed and spongy.
- Turn the heat off and leave it in the liquid until cold, then refrigerate it in the liquid overnight.
- The overnight is not optional. Straight from the pan the color is on the outside and the middle tastes of nothing.
- Slice thin against the flat, brush with the sesame oil, and eat cold. It keeps five days and darkens as it goes.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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