Glazed Tofu With Chile And Star Anise Best Recipes

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GLAZED TOFU WITH CHILE AND STAR ANISE

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Glazed Tofu With Chile and Star Anise image

This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.

Provided by Yewande Komolafe

Categories     dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients:

  • 2 (14-ounce) packages firm tofu, drained
  • 2 tablespoons neutral oil, such as canola or grapeseed
  • Kosher salt
  • 1/4 cup granulated sugar
  • 1 whole star anise
  • 1 cup vegetable broth or stock
  • 1/4 cup Shaoxing wine
  • 1/4 cup dark soy sauce (see Tip)
  • 2 garlic cloves, thinly sliced
  • 1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced
  • 1 small hot dried chile
  • 6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced
  • Steamed rice, for serving

Steps:

  • Place the tofu blocks between paper towels and press gently to remove excess liquid.
  • In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
  • Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
  • Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.

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