GLAZED TOFU WITH CHILE AND STAR ANISE
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
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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shoaib mehboob
[email protected]This recipe was a disaster!
Mi abcd
[email protected]1 star.
Ahtisham Academy 333
[email protected]I would not recommend this recipe.
Sojib Miah
[email protected]I thought this dish was just okay. The flavors didn't really come together for me.
Raja Asad
[email protected]This dish was too spicy for me.
Muaz Ibraahim
[email protected]I'm not sure what went wrong, but my tofu didn't turn out crispy.
Melissa Maldonado
[email protected]I used a different type of tofu than the recipe called for, but it still turned out great.
Zellick Dede
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Grandad Day
[email protected]5 stars!
Amir Khokhar
[email protected]I would definitely make this dish again!
Mdsohag7 Sohag1792
[email protected]This dish is a bit spicy, but in a good way. The heat from the chile is balanced out by the sweetness of the glaze.
sudip Gautam
[email protected]I'm not a big fan of tofu, but this dish was actually really good. The glaze was sticky and flavorful, and the tofu was cooked perfectly.
Johannah Mmaphuti Matiyane
[email protected]This recipe is a great way to use up leftover tofu.
Payton Kaziska
[email protected]I love the way the star anise adds a subtle licorice flavor to the dish.
Shabbythread_.0307
[email protected]This dish is easy to make and perfect for a weeknight meal. The tofu is crispy on the outside and tender on the inside.
Ahmed Ramadan
[email protected]I was skeptical about tofu, but this recipe changed my mind. The glaze was delicious and the tofu was cooked perfectly.
Lisa Seeram
[email protected]This glazed tofu dish was a hit! The combination of chile and star anise gave it a unique and flavorful taste that everyone loved.