35 minutes
A sweet and spicy glazed tofu dish infused with the flavors of star anise and chile.
Firm Tofu, pressed
0 oz
tablespoons
to taste
cups
Star Anise
each
cups
Shaoxing Wine
cups
cups
Garlic Clove, thinly sliced
each
Ginger, thinly sliced
tablespoons
Dried Chile, small, hot
each
Scallions, white parts cut into half-inch pieces, green parts thinly sliced
bunch
1. Press Tofu
Begin by pressing two packages of firm tofu to remove excess moisture. Lay the tofu between layers of paper towels and gently press to extract water, making it firmer and ready for cooking.
2. Sear Tofu
Heat two tablespoons of neutral oil in a large skillet over medium-high heat. Lightly season the tofu with kosher salt, then sear it until browned on each side, about four minutes per side.
3. Prepare Syrup
In the same pan, combine a quarter cup of granulated sugar with a splash of water and a whole star anise. Cook this mixture for about four to five minutes until it reduces to a deep amber syrup.
4. Create Glaze
To the reduced syrup, add one cup of vegetable broth, a quarter cup each of Shaoxing wine and dark soy sauce, along with thinly sliced garlic cloves, ginger, and a small hot dried chile. Allow this mixture to simmer for five to seven minutes.
5. Glaze Tofu
Return the browned tofu to the pan, tossing it gently in the glaze along with the white parts of scallions, cut into half-inch pieces. After two to three minutes, the tofu will be beautifully coated and warmed through.
6. Serve
Plate your glazed tofu, topping it with the thinly sliced green parts of scallions. Serve immediately alongside steamed rice.
Pick a firm or extra-firm tofu for this recipe as it holds shape well during cooking and can absorb the glaze without falling apart. Fresh tofu from a local Asian market often has superior texture and flavor.
Ensure the tofu is well-pressed before cooking to remove excess moisture, which helps the tofu crisp up and soak in the marinade better.
Add the glaze incrementally after searing the tofu, allowing it to reduce and get sticky before adding more, for better flavor absorption.
Let the tofu cook undisturbed on each side until a golden-brown crust forms, enhancing both texture and flavor.
Taste and adjust the glaze balance—more sugar for sweetness, additional soy sauce for umami, or extra chile for heat.
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