Editor: Chinese Food Network Mobile site
1. Cut thedried tofuinto small pieces, blanch them in boiling water and set aside.
2. Put sugar, soy sauce (I used half dark soy sauce and half light soy sauce)and vegetable oil into a pot, heat over low flame until sugar melts, then add star anise, and add the blanched dried tofu pieces, simmer to reduce the sauce and infuse flavor.Place the salad oil in a pot and heat over low fire until the sugar melts. Add fennel seeds and add the blanched tofu skin to the pot. Cook on low heat until the sauce thickens and flavors are absorbed.
The color I achieved is quite dark; adjust the soy sauce amount according to your preference.
For better absorption, make some holes in the dried tofu before adding it to the pot.
