Name: Chaozhou Flavor-Potted Tofu
Ingredients: 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

Lo Sui Potted Tofu of a platter being served with rice.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Editor’s note: This braising technique hails from Chaozhou province, where flavor-potted tofu is traditionally served alongside braised goose. What distinguishes flavor-potting from other slow-cooking methods is the braising broth, referred to as the “master sauce” in China, and which can be used over and over. Strain it after each use, then keep it in your fridge or freezer for your next braise—it can be also used to braise poultry and tougher cuts of meat.

Serve flavor-potted tofu with rice for an easy, comforting meal. While it is traditional to serve this dish at room temperature, it is also delicious served warm.

If you can’t find cassia bark, you can substitute a cinnamon stick.

Ingredients

For the braising broth

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

For the tofu

3 cups vegetable oil

12 ounces firm tofu, quartered and patted dry

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Cut the tofu into ¼-inch-thick slices, pour a little bit of the braising broth over the slices, and serve at room temperature.

Cookbook cover of Phoenix Claws and Jade Trees by Kian Lam Kho.

Copyright © 2015 Phoenix Claws and Jade Trees by Kian Lam Kho. Photographs copyright © 2015 by Jody Horton. Published by Clarkson Potter, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Bookshop, or Amazon.