The vegetarian recipe for ‘Crispy Five-Spice Tofu’:


  • 300 g of fresh layered bean curd skin/生豆包 sheng dou bao (defrost)


  • 1/4 cup of vegetarian oyster sauce
  • 1/4 teaspoon of five-spice powder
  • 1/4 teaspoon of white pepper powder
  • 1/2 teaspoon of vegetarian seasoning
  • 1/2 tablespoon of soy sauce
  • 1/2 tablespoon of sugar
  • 1/2 tablespoon of sesame oil


  • Combine all seasonings.
  • Unfold the layered bean curd skin.
  • Spread the the seasoning paste over the inner and outer parts of the bean curd.
  • Refold and keep in the refrigerator overnight.
  • Fry until golden brown, drain, cool, slice and serve.