Wu Hsiang Tou Fu Kan Recipe

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• 1 whole star anise or 8 star anise pods .
• 6 pieces fresh firm tofu, waterpacked .
• 2 tbsps Braggs liquid aminos or soy sauce .
• 1/2 tsp salt .
• 1/8 tsp msg .
• Marinade .
• 1 1/2 c water .
• 1 tsp sugar

• Step #1 The tofu called for is six 3 X 3 X 1/3 inch squares.
• Step #2 Do not make this in very hot weather.
• Step #3 It sours.
• Step #4 Press the bean curd to remove excess water.
• Step #5 Do this by wrapping in cheese cloth & placing on a slanted board.
• Step #6 Place very heavy plates or other flat surface on top.
• Step #7 Place weights on top of that.
• Step #8 The water will drain out slowly.
• Step #9 Allow to sit overnight or at least 8 hrs in a cool place.
• Step #10 The time is recommended by Lin.
• Step #11 To cook:.
• Step #12 Bring water to boil.
• Step #13 in small saucepan.
• Step #14 Add remaining marinade ingredients.
• Step #15 Simmer 5 mins.
• Step #16 Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 mins on low heat.
• Step #17 Do NOT LET BOIL.
• Step #18 Remove & let curd soak over night.
• Step #19 Drain cut into pieces & serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu.
• Step #20 If desired keep covered & put in the fridged for up to 2 weeks in Marinade.
• Enjoy the Wu Hsiang Tou Fu Kan recipe

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