Tea-Brined Pressed Tofu 茶香干
A crowd-pleasing little appetizer: chewy, flavor-potent cubes of pressed tofu (dougan) brined with Chinese herbs, spices, and oolong tea leaves.
- Prep Time: 15
- Cook Time: 35
- Total Time: 1 day
- Yield: 4 1x
- Category: Appetizers
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
- 14–16 ounces (450 grams, 1 pound) medium tofu, firm tofu, or plain white pressed tofu (dougan 豆干)*, or 8 ounces (120 grams) fried tofu puffs
- 1 cup vegetable oil, for frying
For the tea brine:
- ½ cup (120 grams) rock sugar, crushed into small pieces, or regular granulated sugar
- ½ cup + 2 tablespoons (150mL) tamari or soy sauce
- 1 bay leaf
- 1 star anise
- 2 teaspoon fennel seeds (xiaohuixiang)
- 1 black cardamom pod (caoguo)
- 1 tsp whole cloves (dingxiang)
- 3–4 heaping tablespoons loose-leaf oolong or black tea
- 2 teaspoons salt, plus more as needed
Instructions
- Fry the tofu. Cut the tofu into 1-inch cubes. In a deep saucepan or wok, heat the oil until it reaches 350°F/177°C. Add about a third of the tofu to the oil and fry for 5 to 6 minutes until the edges take on a golden color. Remove with a slotted spoon or spider and transfer to paper towels to drain. Wait for the oil to return to the frying temperature, then repeat for the remaining tofu.
- Prepare the brine. In a heavy-bottomed saucepan set over low heat, heat the rock sugar, stirring occasionally, until it starts to change color. Add 3 cups (720mL) water, the tamari or soy sauce, bay leaf, star anise, fennel seeds and cloves. Bring to a boil over medium high heat. Reduce the heat to a simmer, and add the tea leaves. Steep for about 5 minutes, then add the salt. Taste and adjust as needed— the brine should be very flavorful, and slightly saltier than how you would season a soup.
- Add the fried tofu. Fold the tofu into the liquid (spices and tea still in the pot) and continue to cook at a gentle simmer for 30-45 minutes, stirring occasionally, until the tofu is visibly darkened in color. Try a cube— you should be able to taste the flavor of the brine, although it will continue to absorb over time.
- Transfer to a container. Remove the pot from heat. Cool to room temperature, then spoon the tofu into a lidded container. Pour in enough of the brine to cover. Chill in the fridge overnight.
- Serve. Using clean chopsticks, transfer the amount of tofu you wish to serve to a small dish. You can enjoy the tofu whole or cut each cube into slices to showcase the cross section.
Notes
- *The texture of the tofu will depend entirely on what type of tofu you use. I used pressed tofu, which is extra firm tofu that’s chewy and quite sturdy, like jerky. For a more tender bite, fry medium tofu or firm tofu, which is more porous, or use pre-fried tofu puffs.
Find it online: https://theplantbasedwok.com/chinese-tea-brined-tofu/