Five-Spice Tofu

This is the Chinese deli-style marinated tofu you see sliced thin and served cold as part of a cold plate or appetizer spread. Firm tofu simmered briefly in soy sauce, water, five-spice powder, whole star anise, and molasses, then left to steep for hours until the flavors penetrate deep into every slice.

The technique is simple but the timing matters. Ten minutes of gentle simmering on very low heat warms the tofu through and starts the flavor absorption. Then three hours off the heat, turning the pieces two or three times, lets the marinade work its way to the center without overcooking the tofu into a spongy mess.

Cutting each cake in half horizontally before simmering doubles the surface area exposed to the marinade. Thinner pieces absorb more flavor in the same amount of time. It also means the marinade doesn’t have to fight its way through a thick block.

The molasses is doing something specific here. It adds a dark, caramelized sweetness that rounds out the salty soy sauce and the warm, complex spice of the five-spice powder and star anise. Without it, the tofu would taste flat and one-note.

Pro Tips

• Use firm or extra-firm tofu. Soft or silken tofu will crumble in the simmering liquid.
• Keep the heat genuinely low during simmering. A hard boil tears apart the tofu surface and makes it spongy.
• The tofu keeps wrapped in the fridge for up to a week, getting more flavorful as it sits. Make a batch on Sunday and eat it all week.
• Slice thin and serve cold or at room temperature. It’s also excellent cubed and added to stir-fries or noodle bowls.

Variations

• Add a tablespoon of Shaoxing wine to the marinade for a more traditional Chinese flavor.
• Include a few slices of fresh ginger and a crushed garlic clove in the simmering liquid.
• Brush the marinated tofu slices with sesame oil and pan-sear them for crispy edges with a deeply seasoned interior.