Tofu with Dried and Pickled Greens
Firm tofu is browned, then braised with mei cai, soy, rice wine, sugar, cinnamon and star anise for a savory-sweet dish with deep aroma.
Prep 10 min · Cook 30 min · Total 50 min · Makes 4 servings
Ingredients
- 1 block of firm tofu, about 14 ounces
- 1/4 cup dried mei cai
- 3 tablespoons oil, for browning
- 3 tablespoons each of dark soy sauce, sugar, and rice wine
- A one-inch segment of cinnamon
- 1 star anise
- Approximately 1 cup water
Directions
- Cut the tofu into 1-inch cubes. Warm the oil in your braising pot, then add the tofu and cook it for a few minutes per side, just until it takes on a light golden color.
- While the tofu browns, put the mei cai in a bowl of cold water and soak it for 10 minutes, or until the compact pieces loosen and open up.
- Transfer the mei cai to the pot, then add the remaining ingredients. Pour in enough water to come up around the tofu, about 1 cup. Bring everything to a boil, then lower the heat so the liquid bubbles steadily for 15 to 20 minutes, until it has mostly cooked away. Adjust with more sugar or soy sauce if needed, and serve hot or tepid.