Teochew Braised Tofu
Dark brown tofu with a firm texture, infused with a rich aromatic sauce, this humble yet unforgettable Teochew classic is a delightful snack.
Ingredients
13 items- Firm tofu 1 block (about 400g)
- Star anise 2
- Cassia cinnamon 1 small piece
- Bay leaves 2
- Licorice root slices 2
- Dried tangerine peel 1 small piece
- Ginger 3 slices
- Scallions 2
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20 g
- Salt to taste
- Water 500 ml
Nutrition
Steps （8 steps）
Cut the firm tofu into 1.5 cm thick slices. Bring a pot of water with a little salt to a boil, blanch the tofu for 1 minute to remove beany flavor, drain and set aside.
Add 500 ml water to a pot with star anise, cinnamon stick, bay leaves, licorice, dried tangerine peel, ginger slices and scallion pieces. Bring to a boil then simmer for 15 minutes to extract flavors.
Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 20 g rock sugar and salt to taste. Continue to simmer for 5 minutes until sugar dissolves and liquid is rich.
Carefully place the blanched tofu slices into the liquid, ensuring they are submerged. Bring to a boil then reduce to low heat, cover and braise for 20 minutes.
Turn off the heat and let the tofu steep in the hot brine for at least 30 minutes (or longer) for deeper flavor. You can turn them once.
Remove the tofu, cut into strips or pieces, and arrange on a plate.
Heat some of the brine, thicken with a little cornstarch slurry, and drizzle over the tofu for shine and flavor.
Garnish with chopped scallions or cilantro. Serve hot or cold.
Tips
The longer it soaks, the more flavorful it becomes. Refrigerating overnight enhances the taste. The brine can be reused as a master stock.
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