📝 About This Recipe
Hailing from the mist-covered mountains of Anhui, this dish exemplifies the 'Hui' culinary philosophy of preserving natural textures through traditional techniques. Fresh tofu is weighted with heavy stones to expel excess moisture, resulting in a dense, meaty texture that absorbs the rich, savory braising liquid like a sponge. Fragrant with star anise and the deep umami of dark soy, this dish is a masterclass in how simple ingredients can be transformed into a sophisticated, rustic delicacy.
🥗 Ingredients
The Tofu Foundation
- 2 blocks Extra-firm tofu (approx. 14oz each, drained)
- 3 tablespoons Peanut oil (for pan-searing)
Aromatics and Spices
- 1 inch piece Ginger (peeled and thinly sliced)
- 4 cloves Garlic (smashed)
- 3 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
- 2 whole Star anise
- 3-5 pieces Dried red chilies (deseeded for less heat)
- 1/2 teaspoon Sichuan peppercorns (optional, for a subtle floral numbing)
Braising Liquid
- 2 tablespoons Light soy sauce (for saltiness)
- 1 tablespoon Dark soy sauce (for deep mahogany color)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 15 grams Rock sugar (about 1 large lump, or 1 tbsp brown sugar)
- 1 cup Chicken or vegetable stock (low sodium preferred)
- 1 teaspoon Sesame oil (for finishing)
Garnish
- 1 handful Fresh cilantro (roughly chopped)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Slice each block of tofu horizontally into three even slabs. Wrap the slabs in a clean, lint-free kitchen towel or several layers of cheesecloth.
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2
Place the wrapped tofu on a flat baking sheet or cutting board. Top with another flat board and place a heavy weight (like a cast-iron skillet or a heavy clean stone) on top. Let press for 30 minutes to extract excess moisture.
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3
Unwrap the pressed tofu and cut each slab into smaller rectangular pieces, roughly 2 inches by 1 inch. Pat them dry with a paper towel.
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4
Heat 2 tablespoons of peanut oil in a wok or large non-stick skillet over medium-high heat until shimmering.
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5
Carefully place tofu pieces in the pan in a single layer. Fry for 4-5 minutes per side until the surface is golden brown and forms a slight 'skin'. Remove tofu and set aside.
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6
In the same pan, add the remaining tablespoon of oil if needed. Add the ginger, garlic, scallion whites, star anise, dried chilies, and Sichuan peppercorns. Stir-fry for 1 minute until highly fragrant.
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7
Deglaze the pan with Shaoxing wine, scraping up any browned bits from the bottom.
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8
Add the light soy sauce, dark soy sauce, rock sugar, and the stock. Bring the mixture to a gentle boil.
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9
Carefully slide the fried tofu pieces back into the pan. Reduce heat to low, cover, and simmer for 10-12 minutes, turning the tofu halfway through to ensure even absorption of the sauce.
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10
Remove the lid and increase the heat to medium-high. Spoon the sauce over the tofu repeatedly as it reduces. This 'basting' creates a beautiful lacquer.
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11
Once the sauce has thickened to a syrupy consistency that coats the tofu, stir in the scallion greens and drizzle with sesame oil.
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12
Transfer to a serving platter, garnish with cilantro and toasted sesame seeds, and serve immediately while steaming hot.
💡 Chef's Tips
Pressing the tofu is non-negotiable; it's the secret to the unique 'chewy' texture of Anhui cuisine. If you don't have rock sugar, use brown sugar to mimic that deep, mellow sweetness. Be gentle when flipping the tofu in the pan to keep the pieces intact. For an even more authentic Hui flavor, add a few slices of Jinhua ham or smoky bacon during the aromatic stir-fry step. The dark soy sauce is primarily for color—if the sauce looks too pale, add an extra teaspoon, but watch the salt levels.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the extra braising sauce. Pair with a side of stir-fried bok choy or garlicky water spinach for freshness. Accompany with a pot of Keemun black tea, which originates from the same region in Anhui. This dish works beautifully as part of a multi-course Chinese banquet alongside a steamed whole fish.