Pressed Firm Tofu (豆腐干)

Pressing

1. Cut the block of tofu into 5 equal slices. Each piece should be about ¾-inch thick (about 2cm). It’s important that all sides are as straight and even as possible, so they can be pressed evenly. A cleaver is a good tool to get straight sides.
2. Place the tofu pieces in a single layer in between two cutting boards or sheet pans, then place something heavy, like a 5-lb bag of flour or sugar, a couple of bricks, or a pot of water, on top to squeeze out the water and compress the tofu. Don’t worry—this should not damage the tofu.
3. Press the tofu for 4-6 hours in the refrigerator. (If it is wintertime and cold in your kitchen, you can get away with leaving it out on the counter.) Less time = a softer pressed tofu. More time = firmer tofu. I did this batch for 5 hours, and was able to squeeze out 5-6 tablespoons of water.

Braising

1. In a flat-bottomed deep skillet or pot, add the star anise, cloves, bay leaves, cinnamon, white peppercorns, light soy sauce, sugar, dark soy sauce, salt, and 2½ cups of water. Stir to combine, and add the pressed tofu pieces. Do your best to handle the tofu pieces gently, as they can break easily at this stage. The goal throughout this whole process is to keep the pieces whole.
2. Bring to a boil, cover, and cook for 5 minutes over medium heat. Shut off the heat, and let the tofu marinate in the sauce for at least 6 hours or overnight. Flip them midway through (or right before you go to bed).

Drying

1. Preheat the oven to 350°F/175°C. Remove the tofu pieces from the braising liquid. Transfer to a baking rack set on a baking sheet, so excess braising liquid can drain off.
2. Bake for 20 minutes, flip, and bake for another 20 minutes. Remove from the oven, and let cool before storing in the refrigerator in an airtight container. They’re ready to eat as is, or in stir-fries and other applications!