Vegan one-pot glazed tofu with rice recipes

NSichuan hui guo rou, or twice cooked pork, inspired by the technique used on the tofu in this dish vegan a pot cooking recipe. The chunks are torn whole, torn into bite-sized pieces and returned to the pan, where the craggy edges soak up the sauce – a deep anise-colored caramel mixed with rice wine, soy sauce, ginger and scallions.

As it coats and soaks into the tofu, that same sauce creates sweetness, acidity, and umami. But if it’s even more complicated than you want, adding a spoonful of doubanjiang (fermented broad bean paste), fermented black beans, or chili oil won’t help either.

Tofu glazed with chili and star anise

Serve: 4

total time: 30 minutes


2 (400g) packs of firm tofu, drained

2 tablespoons neutral oil, such as canola or grapeseed oil


50g sugar

1 star anise

240ml vegetable broth or stock

60ml Shaoxing wine

60ml dark soy sauce (see tip)

2 garlic cloves, thinly sliced

1 piece fresh ginger (1.5cm), washed and thinly sliced

1 small dried chili

6 scallions, whites cut into 1.5cm chunks, scallions thinly sliced.

White rice, to serve


1. Place the tofu cubes between the paper towels and gently press to remove excess liquid.

2. In a large skillet or cast iron skillet, heat the oil over medium to high heat until the oil is bubbly. Season both sides of the tofu with salt and put it in the pan; Do not move until the contact surface turns brown, about 4 minutes. Flip the pieces and cook the other side until golden brown, about 3 minutes. Transfer tofu to a plate.

3. Carefully add 120ml of water, sugar and star anise to the pan (the mixture will be bubbly and steamy). Cook while stirring until the syrup has reduced and turned a deep amber color, 4 to 5 minutes. Pour the stock water thoroughly (remember to puree), Thieu, soy sauce, garlic, ginger and chili and cook, stirring often until less water, thickened and shiny, 5 to 7 minutes.

4. Use your fingers to break the tofu into 1.5cm pieces, return to the pan and add the scallions whites. Brush for sauce and cook until warm for 2 to 3 minutes. Discard the star anise and dried chili. Garnish with green onions and serve immediately with rice.

Tips: To make 60ml of dark soy sauce using plain or light soy sauce, combine 60ml of plain or light soy sauce with 2 teaspoons of molasses.

© New York Times Vegan one-pot glazed tofu with rice recipes


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