Pressed Five-Spice Tofu

This recipe is straightforward, but it takes a long time. Luckily, almost all of that time is inactive. I recommend reading through the Method to see if you can fit the steps into your schedule.

Makes 2 pounds

INGREDIENTS

2 pounds firm tofu

½ cup soy sauce

2 tablespoons sugar

3 cups water

2 pods star anise

6 whole cloves

4 bay leaves

2 small cinnamon sticks

1 teaspoon white peppercorns

METHOD

Slice. Divide the tofu into 5 equal slabs (each one 4 inches by 2 inches and about ¾ inch thick). Make them as even as possible for even pressing.

Press. Place the tofu in a single layer between two cutting boards. Weigh it down with at least 5 pounds (a bag of flour, pot of water, or 6 cans of beans work well for this). Set the entire apparatus on a sheet tray to catch the liquid that’s pressed out. Place the apparatus in the fridge for 5 hours (see note).

Braise. Combine the braising ingredients in a wide, heavy-bottomed pot and bring to the boil. Add the pressed tofu gently (it’s still fragile at this stage). Cover, reduce the heat, and simmer for 5 minutes. Remove from the heat and let it continue braising for at least 1 hour. Flip the tofu once during this period.

Preheat the oven to 300°F with the fan on.

Dry. Transfer the tofu to a sheet pan lined with a baking rack and allow to drain for 10 minutes. Pour off the drained liquid. Transfer to the oven and dry for 30 minutes. Flip the tofu, and dry for another 30 minutes.

Note: If you can find extra firm tofu that’s vacuum sealed rather than submerged in water, you can skip the pressing and go straight to braising.