Pressed and Seasoned Bean Curd

When water is extracted from fresh bean-curd cakes by pressing them with a weight, the bean curd becomes firm and compact. Simmered in water with soy sauce, star anise and sugar, the pressed bean curd acquires a smooth, resilient texture that is quite unusual. Cut into small pieces, it can be stir-fried with meat or vegetables; when cut into larger pieces, it can be simmered. In China, pressed bean curd is a popular offering at many food stalls. Here, it can be found at Asian speciality shops. If it is unavailable, substitute fresh firm bean curd.