Taiwanese Braised Tofu (Lu Wei)

Ingredients

• 1 lb Firm Tofu
• 1/4 cup Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 tbsp Rice Wine
• 1 tbsp Rock Sugar
• 1 tsp Five-Spice Powder
• 4 mushrooms Dried Shiitake Mushrooms
• 3 slices Ginger
• 2 cloves Garlic
• 2 cups Water

Instructions

1. 1Place the 1 lb Firm Tofu on a clean surface. Place another clean surface, such as a cutting board or plate, on top of the tofu, then place a heavy object (like a few cans or a heavy pot) on top to press it. Let the tofu press for 15-20 minutes to remove excess water. Once pressed, cut the 1 lb Firm Tofu into 1-inch (2.5 cm) cubes.
2. 2Place the 4 Dried Shiitake Mushrooms in a small bowl. Cover them with warm water (about 100-110°F / 38-43°C) and let them soak for 30 minutes until they are soft. Drain the mushrooms, then remove and discard any tough stems. Slice the mushroom caps into 1/4-inch (0.6 cm) thick pieces.
3. 3In a large heavy-bottomed pot (at least 4-quart / 3.8-liter capacity), combine the 1/4 cup Soy Sauce, 1 tbsp Dark Soy Sauce, 2 tbsp Rice Wine, 1 tbsp Rock Sugar, 1 tsp Five-Spice Powder, the sliced shiitake mushrooms, 3 slices Ginger, 2 cloves Garlic (peeled and smashed), and 2 cups Water.
4. 4Place the pot over medium-high heat (about 325-375°F / 160-190°C). Bring the liquid to a rolling boil, which means large, continuous bubbles are breaking the surface. Once boiling, reduce the heat to low (about 175-200°F / 80-95°C), cover the pot with a lid, and let it simmer gently for 5 minutes to allow the flavors to combine.
5. 5Carefully add the 1-inch (2.5 cm) cubes of pressed tofu to the simmering liquid in the pot, ensuring the tofu is mostly submerged in the sauce. Continue to simmer the tofu uncovered over low heat (about 175-200°F / 80-95°C) for 30-40 minutes. Gently stir the tofu every 10 minutes to ensure it cooks evenly and absorbs the sauce.
6. 6The tofu is ready when it has developed a deep brown color and the sauce has thickened slightly to coat the tofu. Remove the pot from the heat. Let the braised tofu rest in the sauce for at least 10 minutes before serving, as this resting period allows the tofu to absorb even more flavor.
7. 7Serve the Taiwanese Braised Tofu (Lu Wei) hot or cold. A suitable accompaniment is plain steamed rice.

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