Jiangsu-ZhejiangMedium 55 min serves 4 Vegetarian-ok Vegan

Braised Dried Tofu (Lu Dou Gan)

Name: Braised Dried Tofu (Lu Dou Gan)
Total time: 55 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: dried tofu (xiang gan); light soy sauce; star anise; ginger; five-spice powder

卤豆干 · lu dou gan

家庭快手版 · Home version: Family version uses reusable braising liquid (lu shui) — simmered once, then cooled and stored for future use — unlike restaurant versions that discard after each batch.

My great-aunt in Suzhou’s Pingjiang Road kept a 30-year-old lu shui in a ceramic crock — she’d add a new batch of dried tofu every Sunday, then serve the first pieces to neighbors as ‘taste-of-the-week’. I still use her ratio: 1 part star anise, 2 parts ginger, 3 parts light soy.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Vegetarian Make-Ahead

Ingredients

dried tofu (xiang gan)香干🏮 asian300 g
light soy sauce生抽🏮 asian120 ml
star anise八角🏮 asian3 g
ginger姜🛒 local30 g
five-spice powder五香粉🏮 asian2 g

dried tofu (xiang gan): Choose thick-cut, firm-textured xiang gan — avoid pre-sliced ‘snack packs’ which disintegrate during braising.

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Instructions

1Rinse dried tofu cubes under cold water. Place in a saucepan with enough cold water to cover by 2 cm. Bring to a gentle simmer over medium heat — do not boil vigorously.
冷水下锅，去豆腥
🔍 Look for Medium heat 5–7 分钟 · 5–7 minutes
Visual: 锅底持续冒细泡，水面平静无翻滚。Tiny bubbles rise steadily from bottom; surface stays calm with no roiling.
You know it's right when: 蒸汽呈细而稳的带状升起，无爆沸声。Steam rises in thin, steady ribbons — no loud bubbling.
2Skim off any foam, then drain and rinse tofu with cool water. Pat dry with towels.
去浮沫，保卤清
🔍 Look for 2 分钟 · 2 minutes
Visual: 浮沫灰白泡沫状；冲后水流清澈。Foam is grayish-white and frothy; water runs clear after rinsing.
You know it's right when: 冲净后豆干表面无灰白残渣。No gray residue remains on tofu surface after rinsing.
3In a clean pot, combine light soy sauce, star anise, ginger, five-spice powder, and 500 ml water. Bring to a bare simmer over medium-low heat.
卤汁先煮开，再下料
🔍 Look for Medium-low 3 分钟 · 3 minutes
Visual: 卤汁微颤，边缘间歇冒小泡。Liquid shivers gently; tiny bubbles break intermittently at edges.
You know it's right when: 八角与姜香清晰绽放，无焦苦味。Aromas of star anise and ginger bloom clearly without bitterness.
4Add drained tofu. Simmer uncovered for 30 minutes, turning gently every 10 minutes — liquid should reduce by one-third and cling to tofu.
小火慢卤，勤翻匀入味
🔍 Look for Medium-low 30 分钟 · 30 minutes
Visual: 豆干转为深琥珀色，卤汁呈糖浆状亮泽。Tofu deepens to rich amber; liquid thickens to syrupy gloss.
You know it's right when: 勺背划过锅底，留缓慢可见痕迹。A spoon drawn across bottom leaves a slow, visible trail.
5Turn off heat. Let tofu cool completely in liquid — minimum 2 hours, ideally overnight — for maximum flavor absorption.
冷卤入味，是关键
🔍 Look for 至少2 小时 · 2 hours minimum
Visual: 豆干微胀、色泽均匀加深；卤汁渐浓稠。Tofu cubes swell slightly and darken evenly; liquid becomes viscous.
You know it's right when: 触感冰凉，按压微弹。Tofu feels cool to touch and yields slightly when pressed.

Tips

· Save the cooled braising liquid in a sealed jar in fridge for up to 1 month — reboil before next use.
· For deeper color, add 1 tsp dark soy sauce (not listed above) — optional but traditional in Suzhou style.
· Serve chilled or at room temperature — never hot, as heat dulls the delicate balance.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide