Crispy Five-Spice Tofu and Scallion Jasmine Rice
Silky jasmine rice infused with fresh scallions meets golden, crispy pan-fried tofu seasoned with warming five-spice powder. This plant-based dish delivers satisfying texture contrasts and aromatic depth in under 45 minutes, making it ideal as a light main course or vegetable-forward side.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 45 min
- Makes
- 4 servings (about 1.25 cups rice and 3 oz tofu per person)
Steps
Before you start
- Press tofu for at least 30 minutes before cooking to remove excess moisture and ensure crispy edges
- Measure jasmine rice and measure out water so you're ready to cook rice and tofu simultaneously
- Have all ingredients within reach—the tofu cooks quickly and demands attention
Start rice and set up
- Bring 2.25 cups (540 ml) water to a boil in a medium saucepan over high heat.
- Add rinsed jasmine rice and 0.5 teaspoon salt.
- Stir once, then reduce heat to low, cover with a lid, and cook for 18 minutes.
- Do not remove the lid while rice cooks.
+ Show details− Hide details
Ready when: Rice is fluffy and grains separate easily when fluffed with a fork
Tip: Resist peeking at the rice—steam loss leads to undercooked grains.
Coat tofu cubes
- In a shallow dish, whisk together cornstarch, five-spice powder, 0.25 teaspoon white pepper, and 0.25 teaspoon salt.
- Pat the pressed tofu cubes very dry with paper towels—this is crucial for crispiness.
- Toss tofu gently but thoroughly in the spice mixture until every cube is evenly coated.
- Work carefully so you don't break the tofu.
+ Show details− Hide details
Ready when: All tofu surfaces are covered with an even, light tan coating
Tip: Dry tofu is non-negotiable; any moisture will steam instead of fry, yielding soft rather than crispy edges.
Heat oil for tofu
- When the rice has been cooking for about 10 minutes, heat 3 tablespoons (45 ml) vegetable or peanut oil in a large skillet or wok over medium-high heat.
- Let the oil heat for about 1 minute until it shimmers and a wisp of smoke appears near the surface.
+ Show details− Hide details
Ready when: Oil shimmers and moves quickly when you tilt the pan; a light wisp of smoke forms
Tip: If oil is not hot enough, tofu will absorb oil and turn soft; if too hot, the exterior burns before the interior warms.
Pan-fry tofu in batches
- Carefully add half the coated tofu cubes to the hot oil in a single layer.
- Do not move them for 3–4 minutes, allowing the bottom to develop a deep golden crust.
- Shake the pan gently or flip each cube once and cook the other side for 2–3 minutes until golden brown.
- Transfer to a clean plate lined with paper towels.
- Repeat with the remaining tofu cubes, using the same oil.
+ Show details− Hide details
Ready when: Tofu cubes are deep golden to light brown on all sides with crispy, slightly firm edges
Tip: Avoid stirring constantly; golden crust requires undisturbed contact with hot oil. This batching ensures even browning and prevents overcrowding.
Finish rice and rest
- When the rice timer goes off (18 minutes), remove from heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to be reabsorbed by the grains.
+ Show details− Hide details
Ready when: Rice is fragrant and grains are tender but still separate
Tip: This resting step is essential for the most tender, fluffy rice texture.
Combine rice and scallions
- Fluff the cooked rice with a fork to break up any clumps.
- Add the white and light green scallion slices to the warm rice and gently fold in.
- Drizzle with 1 teaspoon toasted sesame oil and 1 tablespoon soy sauce if desired, and toss gently to combine.
+ Show details− Hide details
Ready when: Scallions are distributed throughout the rice and sesame oil aroma is apparent
Tip: Fold rather than stir vigorously to keep grains intact and avoid mashing the rice.
Plate and serve
- Divide the scallion jasmine rice among four bowls or plates, mounding it in the center.
- Top each portion with one-quarter of the crispy tofu cubes.
- Scatter the reserved dark green scallion tops over each bowl for color and a hint of fresh onion flavor.
- Serve warm.
+ Show details− Hide details
Ready when: Bowls are assembled and tofu is visible on top; steam rises gently from the rice
Tip: Serve immediately while the tofu is still crispy and the rice is warm and fragrant.
Good to know
Tips
- For the crispiest tofu edges, ensure the oil is genuinely hot before adding the cubes. Test with a small piece of coating—it should sizzle immediately.
- If you prefer softer tofu, reduce the pan-frying time by 1 minute per side, but you will sacrifice some crispiness and browning.
- The five-spice powder flavor deepens when tofu is hot; if the seasoning seems subtle after cooking, it will become more pronounced as the dish cools slightly.
- For a more complex dish, add 1–2 tablespoons of low-sodium vegetable broth to the rice instead of plain water, or stir in a pinch of white pepper into the rice before serving.
Make ahead
Tofu can be pressed up to 4 hours ahead and stored covered in the refrigerator. Dry it again just before cooking. Jasmine rice can be cooked up to 4 hours ahead; reheat gently in the microwave with a splash of water and stir in the scallions and sesame oil just before serving. Do not cook the tofu ahead—it is best served immediately after pan-frying while still crispy.
Storage & reheating
Store cooled leftover rice and tofu separately in airtight containers in the refrigerator for up to 3 days. The tofu will lose its crispiness as it sits, but can be recrisped in a 350°F (175°C) oven for 5–7 minutes. The rice reheats gently in the microwave with a splash of water for 1–2 minutes until warmed through. Do not freeze—the rice becomes dense and the tofu texture changes unpleasantly.
Substitutions
- five-spice powder → 1 teaspoon Chinese cinnamon powder, 0.5 teaspoon star anise powder, and a pinch each of ground cloves and white pepper. Grind the spices yourself for the closest match to five-spice powder, or use the whole spices in the hot oil before adding the tofu.
- vegetable oil or peanut oil → neutral oil such as canola oil, grapeseed oil, or avocado oil. Choose any oil with a high smoke point (above 350°F / 175°C) for crispy pan-frying without smoking.
- fresh scallions → fresh cilantro, chives, or thinly sliced white parts of a leek. Cilantro and chives offer different flavor profiles but provide the same bright, oniony freshness. Leeks are milder and more subtle.
- jasmine rice → basmati rice or long-grain white rice in the same amount, adjusted to a 1.5:1 water-to-rice ratio by volume. Basmati is slightly firmer and more aromatic; regular long-grain will work but is less fragrant and slightly less fluffy.
