Seriously Asian: Tofu Skin Recipe
- 1/2 package of dried beancurd sticks, about 5 ounces
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 3 tablespoons rice wine, such as Shaoxing
- 1 inch-chunk ginger
- 1 star anise
- 1 2 inch stick of cinnamon
- 3 to 4 dried red chilies, optional
- The day or night before, rehydrate the sticks by placing them in a container with water to cover. Let sit at room temperature for at least 6 hours and up to a day.
- Cut the sticks into 3 inch chunks and place them into a medium-sized pot along with the rest of the ingredients. Pour enough stock or water into the pot to fully cover the sticks (about 2 cups, depending on the size of your vessel.) Simmer for 30 minutes, or until sticks are tender and flavor. Serve warm or tepid.
beancurd sticks, soy sauce, sugar, rice wine, ginger, anise, cinnamon, red chilies
Taken from www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html (may not work)