Five Spice Tofu
Five Spice Tofu originates in China, and was introduced by the Chinese to the local cuisine. It’s been adapted to fit the taste here by adding a lot of peppercorns and palm sugar.
- 1 tablespoon of whole black peppercorns
- 1 3-5″ cinnamon stick
- 1 whole star anise
- 1 1/2 tablespoons palm sugar
- 1 teaspoon oil
- 4 tablespoons lightly smashed whole garlic cloves
- 8 smashed whole coriander roots
- 3 cups 1.5″ square chopped white tofu cubes
- 4-5 hard boiled eggs
- 6 cups water
- 2 tablespoons black soy sauce
- 2 1/2 tablespoons white soy sauce
- 1 1/2 knorr
- Boil the eggs until cooked, about 10 minutes. (Starting with cold water will prevent cracking.) Carefully take off the shells and set aside.
- Cut the tofu into 1.5″ cubes, and fry on high heat until browned on all sides. Set aside.
- In a wok on medium heat, fry the peppercorns, cinnamon, star anise & palm sugar in the oil for 1-2 minutes until fragrant.
- Add the garlic and cook until the garlic turns medium brown.
- Add cilantro root & cook for 2 minutes. If it’s too sticky, add a bit more oil.
- Add the pre-fried tofu, eggs, water, soy sauces and knorr cubes.
- Simmer on low, covered, for 1-2 hours.
If you will be storing leftovers in the fridge, fish out the cinnamon & star anise before storing. They will continue to add flavor to the dish, and if left for too long they will overpower the flavor!