Vegan Braised Tofu

8oz Firm Tofu (1/2 block tofu) Pressed

4 c Vegetable Broth (or mushroom broth)

1/2 Tb Neutral Cooking Oil

1/2 Head Napa Cabbage

3 Cloves Garlic minced

1 1/2 Tb Ginger

2 Star Anise

4 Cloves

1-2 tsp. Salt (to taste)

1/2 tsp. Szechuan Pepper Corns

2 Red Thai Chili peppers

2-3 Tb Chili Oil (I used homemade)

1-2 Tb Korean Gochugaru chili powder/flakes

1-2 Tb Scallions for Garnish

Sesame Seeds for Garnish

1. Remove Tofu from press and slice into 1/4 inch slices then slice into squares so you have 1/4 inch thick squares.

2. Add cooking oil to skillet on medium heat and add tofu to hot pan till golden brown on each side, approximately 3-4 min each side. Set aside.

3. Crush the Szechuan pepper corns in a mortar and pestle or grinder.

4. Slice cabbage into large pieces. Set aside.

5. Take the 2 Thai chili peppers and slice down the middle without cutting in half so that they remain whole.

6. In a stock pot on medium heat sauté garlic and ginger till they release their aroma, about 3 min.

7. Add vegetable broth to the pot and add star anise, cloves, Szechuan pepper corns to a mesh spice bag and toss into broth. Add Thai chili peppers, chili oil, and gochutgaru to the pot and give it a stir.

8. Add cabbage and tofu to pot and bring to a boil.

9. Once at a boil, reduce heat to a low simmer and cover for 15-20 min.

10. Remove lid and test cabbage for desired tenderness and remove from heat when cabbage is ready.

11. Serve and garnish with scallions and sesame seeds

12. Enjoy with jasmine rice.