GLAZED TOFU WITH CHILE AND STAR ANISE

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 which is 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

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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.

Comment
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Zahoor Khan

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I'm always looking for new ways to cook tofu, and this recipe did not disappoint. The glaze was delicious and the tofu was cooked perfectly.

Nwosa l Peter

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The chile and star anise gave this dish a really nice kick. I would recommend using a mild chile if you don't like spicy food.

David Ocker

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I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying dish.

Justin Morgan

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This dish was easy to make and turned out great. I would definitely recommend it to anyone looking for a new tofu recipe.

joy daisy

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I'm not usually a big fan of tofu, but this recipe changed my mind. The glaze was so flavorful and the tofu was cooked perfectly.

Alituwa Najat

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This dish is a great way to get your kids to eat tofu. My kids loved the sweet and savory glaze.

Ramzan Chohan

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I'm not a vegetarian, but I'm always looking for ways to incorporate more plant-based meals into my diet. This dish is a great option because it's packed with protein and flavor.