CHAOZHOU FLAVOR-POTTED TOFU

Chaozhou Flavor-Potted Tofu image

Provided by Kian Lam Kho

Number Of Ingredients 20

Previous Next

2 Tbsp. vegetable oil
1 (2-inch-long) piece fresh ginger
2 scallions (white, green, or both white and green parts), cut into 2-inch-long pieces
4 garlic cloves
1 lemongrass stalk, cut into 1-inch pieces
10 cups chicken broth or water
1 cup Shaoxing cooking wine
½ cup soy sauce
¼ cup white rice wine
¼ cup sugar
4 whole star anise
1 (2-inch) square of cassia bark
1 tablespoon whole cloves
1 tablespoon coriander seeds
1 black cardamom pod
2 slices dried licorice
5 bay leaves
1 (2-inch) square dried tangerine peel
3 cups vegetable oil
12 ounces firm tofu, quartered and patted dry

Steps:

To make the braising broth, put the vegetable oil, ginger, scallions, garlic, and lemongrass in a stockpot and fry over high heat until lightly browned, about 3 minutes. Add the rest of the braising broth ingredients and bring the liquid to a boil. Turn the heat down to low and simmer for 1 hour. Strain the braising broth through a fine-mesh sieve into a large pot, discarding all the aromatics and spices.
Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395ºF. Put the tofu in the oil and deep-fry until a brown skin forms on the outside, about 5 minutes. Remove the tofu from the oil and drain it on paper towels.
Put the braising broth, along with any leftover broth, in a saucepan and add the tofu. Set the heat to low and simmer the tofu, covered, for 30 minutes or until it has absorbed the flavors.
Remove the pot from the heat and let it cool completely. Take the tofu out of the pot and store it, submerged in the broth, in a covered container in the refrigerator.
Cut the tofu into ¼-inch-thick slices, pour a little bit of the braising broth over the slices, and serve at room temperature.