Part 2/6:
To begin the meal, we center our attention on the tofu—a protein known for its versatility and ability to absorb flavors. The recipe suggests using super firm tofu, which provides a denser texture and requires little to no pressing. For those who only have extra firm tofu available, a brief press for about 10 to 15 minutes will suffice to remove excess moisture.
After prepping the tofu, cut it into four slabs and then hand-tear them into smaller, craggy pieces. This method encourages more surface area for seasoning while enhancing the crispiness once cooked. The tofu is tossed with a blend of spices: onion powder, generous amounts of kosher salt, and the star of the show, Chinese five spice powder. It’s a fragrant mixture that adds an aromatic depth to the dish.