Glazed Tofu With Chile And Star Anise Recipes

GLAZED TOFU

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.

GLAZED TOFU WITH CHILE AND STAR ANISE

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.