Braised Dried Tofu
The more you bite, the more octagonal it smells! Taiwanese Hard Tofu Stewed in Spices
Description
A staple small dish (Xiaocai) at eateries where 'Dougan'—firm Taiwanese pressed tofu—is simmered long in soy sauce, star anise, rock sugar, and spices.
Restaurants serving Braised 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
- Dougan(firm pressed tofu)
- Soy sauce
- Rock sugar
- Star anise
- Sesame oil
Instructions
- [Authentic Recipe]
- Prepare 'Dougan' (firm pressed tofu with low moisture) sold in Taiwanese markets.
- Make shallow cross-cuts on the surface to help flavor penetrate (or freeze once to make it spongy).
- [Lu Zhi] Boil water, soy sauce, sweet 'Jiangyou Gao', rock sugar, rice wine, and a spice pouch (Lu Bao) packed with 'star anise, cassia, Sichuan pepper'.
- Drop in Dougan and simmer on low for over
- hour.
- Turn off heat, let cool in the sauce to infuse flavor to the core. Done when dyed a glossy dark brown.
- Right before eating, slice thin, arrange on a small plate, and garnish with chopped scallions, sesame oil, and a little 'special chili sauce'.
Learn more Spice, substitutes, tips
Key spices
Strong Star anise and Cassia aroma
Substitutes at Japanese supermarkets
Japanese Atsuage (texture differs slightly)
Pairing
Beef Noodles or Lu Rou Fan
Trivia
[For Everyone] The absolute must-order small bowl alongside braised eggs (Lu Dan) at any Taiwanese eatery. Despite lacking meat, the firm tofu completely absorbs the spice and soy umami, making it a perfect drinking snack.
Eating tips & etiquette
[Unique Eating] Not just eaten plain; toss the slices with tabletop black vinegar and chili oil for a refreshing, spicy snack flavor change!
Allergen
Soy, Wheat, Sesame