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1
Press the tofu under a weighted board or between clean cloths for 30 minutes. Cut into 4 cm cubes or rectangles. Heat oil in a wok or wide pan over medium-high heat. Add the tofu in a single layer and fry, turning carefully, until golden on all sides. The exterior should be firm and show an even pale-gold crust on each face.
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2
Remove the tofu and set aside. Wipe the pan if needed. Add a small amount of oil over medium heat. Add the spring onion whites, ginger slices, and star anise. Fry for 60 seconds. The pan should smell fragrant — sweet-savoury and anise-warm — without any scorching.
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3
Add the Shaoxing wine, dark soy sauce, light soy sauce, and rock sugar to the aromatics. Stir briefly to begin dissolving the rock sugar. Add water or stock to bring the liquid level to halfway up the tofu when it is laid in the pan.
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4
Lay the pan-fried tofu into the braise liquid in a single layer. Bring to a gentle simmer, then reduce to medium-low heat. Braise uncovered or partially covered for 20–25 minutes, without stirring. The liquid should reduce slowly and the colour deepen to a dark mahogany. The braise is ready to proceed when the liquid has reduced by roughly half and carries a glossy, dark-red-brown tone.
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5
This is where the dish lives or dies. Increase the heat to medium-high. Reduce the remaining liquid rapidly for 3–5 minutes, moving the tofu gently — not stirring — to coat each surface. If the sauce remains thin, add the cornstarch slurry in small increments. Remove from the heat when the sauce just begins to cling: it should coat each piece in a thick, glossy film, deeply mahogany in colour. Work carefully — the tofu breaks easily at this stage.
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6
Transfer to a serving dish. The exterior of each piece should be deep mahogany, glossy, and show a distinct colour gradient — darker at the surface, lighter where the glaze has not fully penetrated. The interior, when pressed lightly, should yield with custard-like softness. Serve immediately with plain rice.