Tofu often takes center stage in Chinese and many other Asian cuisines, absorbing flavors when cooked in stocks. This recipe uses superior stock to create a rich soy sauce glaze, commonly paired with pork in traditional dishes, but equally delightful with tofu. If you don't have stock, water works just as well.

Ingredients

Serves 2

Main Ingredients

• Firm Tofu: 1 block (about 450 g or 1 lb)
• Cooking Oil: for pan-frying the tofu

Sauce

• Rock Sugar: 8 g (or substitute with granulated sugar)
• Superior Stock: 80 g (or water)
• Soy Sauce: 20 g
• Star Anise: 1

Garnish

• Scallions: finely chopped (for garnish)
• Thai Chili (optional): 2, chopped into 4-5 pieces (for garnish)
• Sesame Oil: 10 g

Tools

• Frying Pan: For frying tofu
• Blow Torch (or a pan or baking sheet): For browning tofu

Steps

Step 1. Pan-Fry the Tofu

1. Cut the tofu in half lengthwise, then slice each piece into thick slices (about 1.5 times the thickness of your phone).
2. Heat a thin layer of cooking oil in a frying pan over medium-high heat. Fry the tofu slices on both sides until golden brown, seasoning with a pinch of sea salt while frying. Set aside.

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Tips for Pan-Frying:

• Pan-frying helps form a firmer outer layer and adds flavor to the tofu.
• My favorite method is to season the tofu with sea salt and use a blow torch until the tofu browns and releases a smoky aroma.
• Alternatively, roast the tofu at 400°F (200°C) for 5 minutes on each side. Brush both sides with oil and sprinkle with sea salt. Preheat a non-stick pan or baking sheet in the oven before adding the tofu. </aside>

Step 2. Make the Glaze

1. In the same pan, add about 20 ml of cooking oil and the rock sugar. Stir continuously over medium heat until the sugar melts and turns brown. Be careful not to let it burn, as this will cause bitterness.

• Turn off the heat briefly before adding the superior stock (or water), soy sauce, and star anise. This prevents excessive splashing. Once all the liquid is added, return to medium heat.

Step 3. Braise the Tofu

1. Bring the glaze to a boil, then add the fried tofu slices, ensuring they are fully submerged. If needed, add more stock or water.
2. Lower the heat to a simmer and cook for 15 minutes, flipping the tofu halfway through for even flavor absorption.
3. Increase the heat to medium-high and cook for an additional 3-5 minutes, reducing the sauce until it thickens into a glaze.

Step 4. Garnish and Serve

1. Arrange the tofu on a serving plate and garnish with chopped scallions and Thai chili.
2. Heat the sesame oil in a small saucepan until it begins to smoke lightly (about 1 minute).
3. Drizzle the hot sesame oil over the garnish.

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Serve immediately. Leftovers can be reheated or enjoyed cold, as the tofu will continue to soak up more flavors over time. Enjoy over rice, in a sandwich, or on its own.

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