Glazed Tofu With Chile and Star Anise

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.

Ingredients

• 2

  (14-ounce) packages firm tofu, drained

• 2

  tablespoons neutral oil, such as canola or grapeseed

• Kosher salt

• ¼

  cup granulated sugar

• 1

  whole star anise

• 1

  cup vegetable broth or stock

• ¼

  cup Shaoxing wine

• ¼

  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

Preparation

1. Place the tofu blocks between paper towels and press gently to remove excess liquid.
2. 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.
3. 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.
4. 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.