Stewed Bean Curd Chunks (王媽媽滷豆乾)

This is a recipe I learned from a dear friend of mine, who learned to make this extraordinary dish/snack from her mom.   The recipe calls for 6 pounds of bean curd chunks at a time.  For my first try, I reduced the volume to 4 pounds.   But they tasted so good, and they were all gone in one week when I shared them with friends.   Since then,  I have made 6-pound runs for three times, a total of 22 pounds of bean curd chunks so far.

The cooking method is very simple, with the right bean curds and a bit  patience.

Ingredients:

1. 6 lb bean curds (the factory of Furama Tofu 福臨門 is located in our neighboring city Druate.  They have a retail store and we can buy the side strips of the baked bean curds 五香豆干邊條 in 2 pound bags. (see picture on the left) If you buy a package of 4 piece bean curds in the supermarket, it is about 12 oz per bag and you will need 8 packages.  You can certainly reduce the quantity accordingly.)
2. 1 cup soy sauce
3. 2/3 cup vegetable oil
4. 3/4 cup rock sugar (冰糖）

5. 3/4 cup rice wine
6. 3 star anise (八角)
7. 3 dried hot peppers
(Note, original recipe requires 1 cup of ingredient #2 to #5, I reduced #3 to #5 to less than one cup because it is a bit too sweet to me and there is always excess oil left after it is done)

Steps:

1. cut the bean curds into half inch cubes. (see left)
2. put #2 to #7 into a big cooking pan (12-inch in diameter, 3-inch deep), bring to boil.
3. Add bean curds, mix with the sauce well and bring to boil again.   Cook with the lid closed for 20 minutes in medium to low heat.  Stir and mix thoroughly once after 10 minutes of cooking.
4. Turn off the heat, keep the lid closed and let it cool for 20 minutes.  
5. Turn the heat on again in medium to low heat, mix the bean curds with the sauce and cook for 5 minutes after it is brought to boil.  Turn the heat off, let it cool for 20 minutes.  Repeat the process for 4 times.  Monitor the liquid in the pot, make sure it doesn't dry out and burn the food.  If the liquid is drying out, turn the heat lower.
6.  The reason for the step 4 is to allow the bean curds to be fully soakedwith the sauce.  For the last time, you can cook it with open lid and turn the heat up until the liquid is dried.

If there is any liquid left in the pan, it should be mostly oil.  Drain the oil and let the bean curd chunks cool.  Then you can put them in the container and keep it in the refrigerator for months.  It is great as snack food or appetizer -- full of flavor and protein, no Carb, no fat, very healthy!