Chinese Braised Tofu

Ingredients

• 1 block (14 oz) extra-firm tofu
• ½ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon dark brown sugar
• 2 tablespoons vegetable oil
• 1 2-inch piece fresh ginger
• 4 cloves garlic cloves
• 2 whole dried star anise
• 2 whole dried red chilies
• 2 stalks green onions
• ¾ cup water
• ½ teaspoon sesame oil

Instructions

1. 1

   Remove the tofu block from its package and drain any liquid. Wrap it gently in clean kitchen towels or paper towels to absorb excess moisture — this helps it brown properly instead of steaming. Cut the block into 6 equal pieces, each about 1.5 inches thick. Set aside on a plate.

2. 2

   In a small bowl, whisk together 0.5 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon dark brown sugar, and 0.75 cup water. Stir until the sugar dissolves completely. This is your braising liquid.

3. 3

   Using a microplane or the smallest holes on a box grater, grate your 2-inch piece of fresh ginger directly onto a cutting board — you want about 1 tablespoon of grated ginger. Peel and mince 4 garlic cloves as finely as you can. Trim the white and light green parts from 2 green onions and slice them into 1-inch pieces; reserve the dark green tops for garnish later.

4. 4

   Set a 10-inch skillet or braising pan over medium-high heat. Add 2 tablespoons vegetable oil and let it heat for about 1 minute — you want it shimmering but not smoking. Carefully lay the tofu pieces flat in a single layer. Let them sear for 3-4 minutes without moving them — you're looking for a light golden crust to form on the bottom. Don't worry if some edges aren't perfectly browned; we're braising, not pan-frying.

5. 5

   Scatter the minced garlic and grated ginger over the tofu pieces, then nestle in 2 whole dried star anise and 2 whole dried red chilies. Pour in your prepared braising liquid, being gentle so you don't break the delicate tofu. The liquid should come about halfway up the sides of the tofu pieces.

6. 6

   Bring the liquid to a gentle simmer over medium heat — you should see small, steady bubbles breaking the surface. Once simmering, reduce the heat to medium-low and add the white and light green parts of the green onions. Let it braise uncovered for 12-15 minutes. The sauce will reduce slightly and darken as it cooks — this is exactly what you want. Occasionally spoon some of the sauce over the top of the tofu to help it absorb the flavors.

7. 7

   The braising is complete when the sauce has thickened slightly (it should still be plenty of liquid, not dry) and the tofu has absorbed the savory, slightly sweet flavors. If you taste the sauce, it should be deeply flavorful. Drizzle in 0.5 teaspoon sesame oil and gently stir to combine.

8. 8

   Transfer the braised tofu to a shallow serving bowl or dish, arranging the pieces so they sit flat. Pour all the braising liquid, including the garlic, ginger, star anise, and chilies, over the top. Garnish with the reserved dark green sliced green onion tops.

9. 9

   Serve immediately while the tofu is still warm, spooning extra sauce over each portion. This dish pairs beautifully with steamed white or jasmine rice to soak up the flavorful sauce. You can also refrigerate leftovers and reheat gently in a low oven or on the stovetop — the tofu will absorb even more flavor as it sits.

Tools you’ll need

• 10-inch skillet or braising pan
• paper towels or clean kitchen towels
• chef's knife
• microplane or box grater
• small mixing bowl
• whisk
• shallow serving bowl or dish
• wooden spoon

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