Xinjiang Big Plate Tofu with Wide Pasta and Five-Spice Broth
A vibrant fusion dish inspired by Xinjiang's famous big plate chicken, featuring crispy golden tofu cubes and colorful vegetables in an aromatic five-spice broth served over wide pasta. The combination of Chinese five-spice, fresh ginger, and a splash of lime creates layers of warmth and brightness, while the hearty vegetables and protein-rich tofu make this a satisfying one-bowl meal. Perfect for weeknight dinners or when you want something comforting yet exotic, this plant-based version maintains the bold flavors of the original while offering a lighter, vegetarian-friendly alternative.
Ingredients
- 16 oz tofu, extra-firm, cut into 1/2 inch cubes
- 1 bell pepper, green, chopped
- 1 bell pepper, red, chopped
- 8 oz carrots, thinly sliced
- 1 hot chili peppers, seeded and diced(optional)
- 4 cloves garlic, chopped
- 1 Tbsp fresh ginger, grated
- 2 stalks green onions, chopped, white and green parts separated
- 1 lime, cut into wedges
- 2 Tbsp cooking oil
- 2 tsp Chinese five-spice powderindividual spices1/2 tsp each star anise, cloves, cinnamon, Sichuan pepper, fennelall
more control over flavor balance
- ½ tsp black pepper
- 2 bay leaves
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp mirinrice wine vinegar + sugar1 Tbsp vinegar + 1 tsp sugar per 2 Tbsp mirinall
slightly more acidic
Full guide → - 1 ½ cups stock, any type
- 8 oz wide pasta, such as pappardelle or fettuccine
- 1 Tbsp cornstarch
- ¼ cup water
Instructions
- 1
Bring a large pot of well-salted water to boiling for pasta
- 2
Heat wok or skillet with lid over medium heat and add oil
- 3
Add tofu in single layer and cook without stirring until golden brown on one side
- 4
Flip tofu and continue cooking, stirring occasionally, until golden brown on all sides
- 5
Transfer tofu to paper towel-lined plate
- 6
Add bell peppers, carrots, hot chili peppers, garlic, ginger, and white parts of green onions to remaining oil and stir fry
- 7
Stir in five spice powder, black pepper, bay leaves, soy sauce, mirin, and stock and bring to gentle simmer
- 8
Cover pan, reduce heat to low, and simmer gently until vegetables are tender
- 9
Remove and discard bay leaves
- 10
Cook pasta according to package directions and drain well
- 11
Whisk cornstarch with water and stir into vegetables
- 12
Simmer until slightly thickened
- 13
Return tofu to pan and fold everything together
- 14
Remove from heat and squeeze lime wedges into broth
- 15
Taste and season with salt, pepper, and additional soy sauce if desired
- 16
Divide pasta among deep plates or bowls
- 17
Ladle tofu and vegetables over pasta and top with green parts of green onions
- 18
Serve with remaining lime wedges
Tips
Use vacuum-packed extra-firm tofu for best results as it holds its shape better during cooking and develops a crispier exterior.
Don't skip the step of cooking tofu undisturbed initially - this creates the golden crust that prevents it from falling apart when mixed with vegetables.
Adjust the lime juice gradually and taste as you go, as the acidity can vary significantly between different limes.
Good to Know
Refrigerate for up to 3 days in airtight container. Store pasta and sauce separately if possible to prevent pasta from becoming mushy.
Prep all vegetables and cube tofu up to 1 day ahead. Cook tofu and store separately. Reheat gently when ready to serve.
Serve immediately while hot in deep bowls with lime wedges on the side. Provide extra soy sauce for individual seasoning preferences.
Common Mistakes
Don't move tofu too early during initial cooking to avoid breaking the crispy crust that prevents crumbling.
Add cornstarch slurry gradually while stirring to avoid lumps in the sauce.
Cook pasta just until al dente since it will continue cooking slightly when mixed with hot vegetables.
Substitutions
Vegan Options
General Alternatives
slightly more acidic
Full guide →more control over flavor balance
FAQ
Can I make this dish gluten-free?
Yes, substitute wheat pasta with rice noodles or gluten-free pasta, and use tamari instead of soy sauce. Check that your stock is also gluten-free.
What if I don't have Chinese five-spice powder?
You can make your own by combining equal parts star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, or substitute with a mix of cinnamon and allspice.
How long will leftovers keep in the refrigerator?
Leftovers will keep for up to 3 days refrigerated. Store pasta and sauce separately if possible, and reheat gently to prevent the tofu from becoming too soft.