Sticky sesame spongy tofu (Zhīmá bǎiyè dòufu) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 154) by Hannah Che

  • five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • ground cumin
    Buy Now
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute cayenne pepper for red chile powder, and firm tofu or extra-firm tofu for spongy tofu. You may use the Chinese sesame paste recipe on p. 305.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cayenne pepper for red chile powder, and firm tofu or extra-firm tofu for spongy tofu. You may use the Chinese sesame paste recipe on p. 305.

  • AmomentOfMusic on January 06, 2026

    Made this with tofu puffs as I couldn't find spongy tofu and figured that the deep frying would result in a similar texture to the puffs. Delicious sauce though a bit intense. Paired with braised lettuce which provides a nice, fresh contrast to the earthiness of the tofu.

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