BRAISED TOFU SKINS IN CHILI BEAN SAUCE

• doses: SERVES 4

Ingredientes

6 ounces (170 grams) dried tofu skin sticks

Kosher salt

2 tablespoons vegetable oil

3 garlic cloves, minced

1 star anise pod

1 teaspoon whole Sichuan peppercorns

1 tablespoon Sichuan chili bean paste

1 tablespoon ground Sichuan chile or coarse red chile flakes

1½ cups (360 mL) unsalted stock of any kind or water

1 tablespoon soy sauce

¼ teaspoon ground cumin

½ teaspoon sugar

1 teaspoon potato starch

Thinly sliced scallion greens, for garnish

Instruções

Break the U-shaped tofu skin sticks in half and then into quarters and place then in a large bowl. Cover completely with salted warm water and weigh them down with a plate to keep them submerged. They will turn white as they soak. When they are completely softened--this will take between 1 to 2 hours-Squeeze each stick dry and use a sharp knife or pair of scissors to cut it into 2-inch pieces, discarding any remaining hard bits.

Heat a seasoned wok over medium-high heat and add the oil, swirling to coat the surface. Add the garlic, star anise, and peppercorns. Stir-try briefly, toasting them in the oil to coax out their flavors and aromas, about 1 minute. Add the chili bean paste and ground chile and stir-fry for another 30 seconds. Add the stock, soy sauce, cumin, and sugar.

Add the rehydrated tofu skins and bring the liguid to a boil. Reduce the heat to maintain a gentle simmer. Cook, uncovered, for 6 to 7 minutes to allow the tofu skin to soften and absorb the flavors.

Meanwhile, make a slurry by combining the starch with 2 tablespoons cold water in a small bowl. Stir until smooth.

Turn the heat to high and cook until the liquid at the bottom of the wok has reduced. Give the starch slurry /a whisk and gradually add it to the wok, stirring continuously until the sauce has thickened and clings to the tofu skins. Transfer to a dish and garnish with the scallion greens before serving.

Notas

Dried tofu skin sticks, also called "tofu bamboo" need to be soaked before cooking, but the resulting texture is completely different from fresh tofu skin, The segments are sturdy, with a pleasing chewiness and layered folds that trap liquid and sauces for a juicy bite. Typically, neople blanch them and toss them into a mixed salad with wood ears, boiled peanuts, celery, soy sauce, and chili oil. My favorite method is to braise them in a red broth infused with Sichuan peppercorns and chili bean pastethey'll talke the extended cooking time without fall- ing apart. Just like the name implies, this dish is both xiāng, aromatic and là, spicy.