Glazed Tofu With Chile And Star Anise Best Recipes

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GLAZED TOFU WITH CHILE AND STAR ANISE

2022-09-13



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.

Top Asked Questions

  1. What are some good recipes to make with tofu?
    Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil.
  2. How to cook tofu with soy sauce?
    In a medium bowl, whisk together the soy sauce, honey, sugar, ginger, garlic, cayenne, black pepper, and ground chile. Then pour enough of the sauce over the tofu to completely coat it. Cover and refrigerate the tofu for at least 6 hours or overnight.
  3. How to cook tofu with hoisin sauce?
    Combine hoisin, soy sauce, chili garlic sauce, and vinegar in a small bowl; stir with a whisk. Heat oil in a large nonstick skillet over medium-high. Add tofu and cook, untouched, for 3 minutes, until bottom of cubes are golden-brown. Toss and cook 5 extra minutes, tossing occasionally, to brown all sides.
  4. What does glazed tofu taste like?
    This glazed tofu made with honey and soy and garlic and ginger has no tricks or bells and whistles. But there is a little magic in the manner in which the sugars in the marinade take on a deeper, more complex, almost nutty taste when simmered down to a glaze.

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