Five Spice Braised Tofu

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Cubes of extra-firm tofu are seared until golden, then slowly braised in a savory soy-Shaoxing broth infused with warming Chinese five-spice, star anise, and cinnamon. The tofu absorbs the deep, aromatic flavors of the sauce, making it an ideal comforting centerpiece served over steamed rice.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 5 gSugar
• 18 gProtein
• 980 mgSodium
• 320 mgPotassium
• 280 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the tofu

• 1 block (14 oz / 400 g) extra-firm tofu, pressed for 15 minutes and cut into 1-inch cubes
• 2 tablespoons neutral oil
• 1 tablespoon cornstarch

For the braising liquid

• 2 cups low-sodium vegetable broth
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon rock sugar (or 2 teaspoons granulated sugar)
• 1 teaspoon Chinese five-spice powder
• 2 whole star anise
• 1 small cinnamon stick
• 2 bay leaves
• 4 garlic cloves, smashed
• 1 inch fresh ginger, sliced into coins
• 2 dried shiitake mushrooms, rehydrated and sliced (reserve soaking liquid)

For finishing and serving

• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 1 tablespoon fresh cilantro, chopped (optional)
• Steamed jasmine rice, for serving

Directions

1. Pat the pressed tofu dry with paper towels and toss gently with cornstarch until evenly coated.
2. Heat the neutral oil in a wide heavy-bottomed pot or clay pot over medium-high heat. Add the tofu in a single layer and sear for 2-3 minutes per side, until golden brown on all sides. Transfer to a plate and set aside.
3. Reduce the heat to medium. Add the garlic, ginger, star anise, cinnamon stick, and bay leaves to the pot and toast for 30 seconds until fragrant.
4. Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Add both soy sauces, rock sugar, five-spice powder, vegetable broth, the sliced shiitake mushrooms, and 2 tablespoons of the reserved mushroom soaking liquid. Stir to dissolve the sugar and bring to a gentle simmer.
5. Return the seared tofu to the pot, spooning some sauce over the top. Cover, reduce the heat to low, and braise for 15 minutes, turning the tofu once halfway through.
6. Uncover and simmer for another 5-8 minutes, until the sauce has reduced by about one-third and glazes the tofu. Stir in the sesame oil.
7. Sprinkle with sliced scallions and cilantro, and serve hot over steamed jasmine rice.

Cook’s Notes

• Pressing the tofu thoroughly is essential; excess moisture prevents a crisp sear and dilutes the braising sauce.
• Chinese five-spice is potent, so measure carefully — too much will make the dish taste medicinal rather than warming.
• If you don't have dried shiitake, substitute 1 cup of fresh cremini or button mushrooms, sliced.
• A clay pot (砂锅) gives the most authentic flavor and even heat, but any heavy Dutch oven works well.
• The dish tastes even better the next day as the tofu continues to absorb the sauce — reheat gently with a splash of water.

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