Pressed seasoned beancurd

When water is extracted from fresh beancurd cakes by pressing them with a weight, the beancurd becomes firm and compact. Simmered in water with soy sauce, star anise and sugar, the pressed beancurd acquires a brownish colour and smooth, resilient texture. Cut into small pieces, it can be stir-fried with vegetables; and when cut into larger pieces, it can be simmered. In China, pressed beancurd is a popular offering at many food stalls. It can be found in Chinese grocers. Substitute fresh firm beancurd if it is unavailable.