Chaozhou Flavor-Potted Tofu

Step 1

To make the braising broth, put the vegetable oil, ginger, scallions, garlic, and lemongrass in a stockpot and fry over high heat until lightly browned, about 3 minutes. Add the rest of the braising broth ingredients and bring the liquid to a boil. Turn the heat down to low and simmer for 1 hour. Strain the braising broth through a fine-mesh sieve into a large pot, discarding all the aromatics and spices.

Step 2

Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395ºF. Put the tofu in the oil and deep-fry until a brown skin forms on the outside, about 5 minutes. Remove the tofu from the oil and drain it on paper towels.

Step 3

Put the braising broth, along with any leftover broth, in a saucepan and add the tofu. Set the heat to low and simmer the tofu, covered, for 30 minutes or until it has absorbed the flavors.

Step 4

Remove the pot from the heat and let it cool completely. Take the tofu out of the pot and store it, submerged in the broth, in a covered container in the refrigerator.

Step 5

Cut the tofu into ¼-inch-thick slices, pour a little bit of the braising broth over the slices, and serve at room temperature.