Braised Tofu in Master Stock

Ingredients

Instructions

1. 1

   Slice the firm tofu into 2-3cm thick pieces. Pat them dry with paper towels.

2. 2

   Heat cooking oil in a large pan over medium-high heat. Fry the tofu pieces until golden brown and slightly crispy on all sides. This helps them hold their shape and absorb flavor better. Remove and set aside.

3. 3

   In a large pot, combine water, rock sugar, light soy sauce, dark soy sauce, Shaoxing wine, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, fennel seeds, smashed garlic, ginger slices, dried tangerine peels, and five-spice powder.

4. 4

   Bring the master stock to a boil, then reduce heat to low and simmer for at least 15 minutes to allow the flavors to meld.

5. 5

   Add the pan-fried tofu pieces to the simmering master stock. Ensure they are mostly submerged.

6. 6

   Cover the pot and continue to simmer on low heat for 20-30 minutes, or until the tofu has absorbed the flavors and is tender. For deeper flavor, you can let it soak in the stock for longer after turning off the heat.

7. 7

   Remove the braised tofu from the master stock and serve warm. You can garnish with chopped spring onions or cilantro if desired. The master stock can be strained and reused for future braising.