Lu Doufu (Taiwanese Braised Tofu)
The Quirky Foodster Team
Ingredients
- Firm tofu, cut into large cubes — 500 g (1.1 lb)
- Soy sauce — 60 ml (¼ cup)
- Dark soy sauce — 10 ml (2 tsp)
- Rock sugar — 15 g (1 tbsp)
- Star anise — 2
- Garlic cloves, whole — 4
- Ginger, sliced — 10 g (2 tsp)
- Water — 500 ml (2 cups)
- Scallion, chopped, for garnish
Method
- Combine soy sauce, dark soy sauce, rock sugar, star anise, garlic, ginger, and water in a saucepan.
- Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the braising liquid with the aromatics.
- Gently add the tofu cubes to the simmering liquid.
- Simmer, uncovered, for 25–30 minutes, turning the tofu pieces occasionally, until they’ve absorbed a deep amber colour and rich flavour throughout.
- Turn off the heat and let the tofu sit in the braising liquid for at least 20 minutes more to continue absorbing flavour.
- Remove the star anise before serving.
- Serve the braised tofu warm or at room temperature, drizzled with a little of the braising liquid and garnished with chopped scallion.
Introduction: Lu doufu, firm tofu simmered in a fragrant soy and five-spice braising liquid until deeply infused with flavour, is a common Taiwanese side dish and a staple of home-style “lu wei” braised platters found at night markets.
Cultural Background: Lu doufu, firm tofu simmered in a fragrant soy and five-spice braising liquid until deeply infused with flavour, is a common Taiwanese side dish and a staple of home-style “lu wei” braised platters found at night markets. Simple and inexpensive, it pairs well with rice or noodle dishes.
Tips: Letting the tofu rest in the hot braising liquid off the heat for a while after simmering allows it to continue absorbing flavour without becoming overly soft.
Variations: Hard-boiled eggs or firm mushrooms can be added to the same braising liquid for a more substantial, mixed platter, following the same technique.
Storage: Refrigerate tofu in its braising liquid in an airtight container for up to 5 days; the flavour deepens over time.
Reheating: Reheat gently on the stovetop in the braising liquid, or in the microwave with a splash of the liquid.
FAQs:
Q: Can I use silken tofu instead of firm?
A: Firm tofu holds its shape much better during the long simmer; silken tofu would likely break apart.
Q: Is lu doufu vegan?
A: Yes, it’s naturally vegan and dairy-free.
Q: Is lu doufu gluten-free?
A: Not as written due to the soy sauce; a glutenfree soy sauce or tamari can be substituted.
- Firm tofu, cut into large cubes — 500 g (1.1 lb)
- Soy sauce — 60 ml (¼ cup)
- Dark soy sauce — 10 ml (2 tsp)
- Rock sugar — 15 g (1 tbsp)
- Star anise — 2
- Garlic cloves, whole — 4
- Ginger, sliced — 10 g (2 tsp)
- Water — 500 ml (2 cups)
- Scallion, chopped, for garnish
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