Glazed Tofu With Chile and Star Anise
Updated Feb. 2, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2(14-ounce) packages firm tofu, drained
- 2tablespoons neutral oil, such as canola or grapeseed
- Kosher salt
- ¼cup granulated sugar
- 1whole star anise
- 1cup vegetable broth or stock
- ¼cup Shaoxing wine
- ¼cup dark soy sauce (see Tip)
- 2garlic cloves, thinly sliced
- 1(½-inch) piece fresh ginger, scrubbed and thinly sliced
- 1small hot dried chile
- 6scallions, whites cut into ½-inch pieces, greens thinly sliced
- Steamed rice, for serving
Nutritional analysis per serving (4 servings)
496 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 12 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 38 grams protein; 917 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the tofu blocks between paper towels and press gently to remove excess liquid.
- Step 2
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.
- Step 3
Carefully add ½ 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), along with the Shaoxing wine, soy sauce, garlic, ginger and chile, and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
- Step 4
Use your fingers to break the tofu into ½-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.
- To replicate ¼ cup dark soy sauce using regular or light soy sauce, combine ¼ cup regular or light soy sauce with 2 teaspoons molasses.
Private Notes
Advertisement
Comments
You can dry tofu by cooking it in a microwave-safe dish for 3 minutes. Once it's cooled you can just use your had to push the last little bit of water out, and it creates no waste.
Shaoxing wine is a Chinese cooking wine that you might find in the same area as cooking sherry in the supermarket, or in the Asian foods section. It apparently comes in a drinkable version but I've never seen that. It is salty in the cooking version, and is typically used as a flavoring in small quantities, as here. You can sub dry sherry, the bonus being you can drink it while cooking! I think cooking sherry would work, but that is usually sweet so you might want to adjust the recipe.
At age 82 I'm forced to learn cooking. I made this without the wine or chile. Very good and I'm looking forward to the leftovers. If I were to make this again, I'd halve the tofu (more sauce to marinade the tofu) and add the white scallions earlier. But I won't: this makes a terrible mess of the gas cooktop.
I love this recipe and my mom really loves it. That said, she is super spice sensitive, so I cut out the chili. I also sometimes use cooking sake instead of Shaoxing Wine for her. But it works great.
Have made this a number of times! Craveable!
Yummy but dangerous with oil. Add greens