Description
A firm, dense tofu made by pressing out extreme moisture, braising in soy sauce and Five-Spice powder, and lightly smoking. Bouncy and packed with concentrated soy umami.
Restaurants serving Xiang Gan (Five-Spice Dried Tofu)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Firm tofu
- Soy sauce
- Sugar
- Five-spice powder (Star anise
- Cinnamon
- Cloves etc.)
Instructions
- [Authentic Recipe]
- Use ultra-firm pressed tofu (Dou Fu Gan) with maximum moisture extracted. Score the surface finely so flavors can penetrate.
- Create a dark braising liquid using soy sauce, rock sugar, and the five essential spices: star anise, cinnamon, cloves, fennel, and Sichuan pepper.
- Simmer the tofu gently until the spice colors and aromas seep deep into the core of the soybeans.
- (Optional) Lightly smoke with tea leaves and sugar to impart a dense, cheese-like or ham-like richness.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Japanese Atsu-age (but texture will be too soft)
Pairing
Hot Tea / Congee
Trivia
[Trivia] Unlike fluffy/jiggly Japanese tofu, it has a dense, chewy texture closer to smoked cheese or ham. Rich in protein and highly filling.
Eating tips & etiquette
[Unique Eating] Eaten sliced raw as an appetizer, or julienned and stir-fried with celery and pork (Xiang Gan Rou Si) as an absolute classic Chinese home meal.
Allergen
Soybeans, Wheat (Soy sauce)