Glazed Tofu With Chile And Star Anise Recipes

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GLAZED TOFU



Glazed Tofu image

This glazed tofu recipe made with honey and soy sauce is crazy simple yet spectacularly impressive. Crispy at the edges and easy as can be. Folks who already love tofu are swooning and it's wooing even avowed tofu haters.

Provided by Ratha Chaupoly and Ben Daitz

Categories     Mains

Time 7h

Number Of Ingredients 11

1 pound extra-firm tofu (patted dry and cut crosswise into 1/2-inch-thick pieces)
1 1/4 cups soy sauce
1 cup honey
1/4 cup granulated sugar
2 1/2 teaspoons finely chopped peeled fresh ginger
2 1/2 teaspoons finely chopped fresh garlic
3/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground dried Thai bird's eye chile ((or substitute your favorite Asian chile))
1 teaspoon toasted sesame oil ((optional))
Steamed rice (for serving)

Steps:

  • Place the tofu in a resealable container so all the pieces lie flat in a single layer. In a medium bowl, whisk together the soy sauce, honey, sugar, ginger, garlic, cayenne, black pepper, and ground chile. Then pour enough of the sauce over the tofu to completely coat it. Cover and refrigerate the tofu for at least 6 hours or overnight. If you have any extra marinade, cover and refrigerate it, too.
  • Remove the tofu from the marinade, reserving the marinade. Heat a nonstick skillet over low heat. Pour about 1/4 of the marinade in the skillet and, once it starts to sizzle, add about 1/2 the tofu, taking care not to crowd the skillet. Pour a little more marinade from the container into the skillet so the tofu is covered. Cook the tofu, occasionally spooning the marinade over the tofu, until it's nicely glazed and caramelized, 6 to 8 minutes. Carefully flip the tofu and cook on the other side, occasionally spooning marinade over the tofu, until it's warmed through, 4 to 6 minutes more. If a more robust flavor is desired, continue to cook the tofu until the glaze simmers and reduces slightly. Repeat with the remaining marinade and tofu.
  • Divvy the tofu among plates, drizzle with the sesame oil, if desired, and serve alongside steamed rice.

Nutrition Facts : ServingSize 1 portion, Calories 615 kcal, Carbohydrate 121 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Sodium 3837 mg, Fiber 2 g, Sugar 111 g, UnsaturatedFat 7 g

GLAZED TOFU WITH CHILE AND STAR ANISE



Glazed Tofu With Chile and Star Anise image

This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.

Provided by Yewande Komolafe

Categories     dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 (14-ounce) packages firm tofu, drained
2 tablespoons neutral oil, such as canola or grapeseed
Kosher salt
1/4 cup granulated sugar
1 whole star anise
1 cup vegetable broth or stock
1/4 cup Shaoxing wine
1/4 cup dark soy sauce (see Tip)
2 garlic cloves, thinly sliced
1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced
1 small hot dried chile
6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced
Steamed rice, for serving

Steps:

  • Place the tofu blocks between paper towels and press gently to remove excess liquid.
  • 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.
  • Carefully add 1/2 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), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
  • Use your fingers to break the tofu into 1/2-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.

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