Name: Chaozhou Flavor-Potted Tofu
Ingredients: 2 Tbsp. vegetable oil; 1 (2-inch-long) piece fresh ginger; 2 scallions (white, green, or both white and green parts), cut into 2-inch-long pieces; 4 garlic cloves; 1 lemongrass stalk, cut into 1-inch pieces; 10 cups chicken broth or water; 1 cup Shaoxing cooking wine; ½ cup soy sauce; ¼ cup white rice wine; ¼ cup sugar; 4 whole star anise; 1 (2-inch) square of cassia bark; 1 tablespoon whole cloves; 1 tablespoon coriander seeds; 1 black cardamom pod; 2 slices dried licorice; 5 bay leaves; 1 (2-inch) square dried tangerine peel; 3 cups vegetable oil; 12 ounces firm tofu, quartered and patted dry

Lo Sui Potted Tofu of a platter being served with rice.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Editor’s note: This braising technique hails from Chaozhou province, where flavor-potted tofu is traditionally served alongside braised goose. What distinguishes flavor-potting from other slow-cooking methods is the braising broth, referred to as the “master sauce” in China, and which can be used over and over. Strain it after each use, then keep it in your fridge or freezer for your next braise—it can be also used to braise poultry and tougher cuts of meat.

Serve flavor-potted tofu with rice for an easy, comforting meal. While it is traditional to serve this dish at room temperature, it is also delicious served warm.

If you can’t find cassia bark, you can substitute a cinnamon stick.