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–+ servings
Taiwanese-style braised tofu, white radish, and konbu (kelp) served on a white dish and topped with the braising liquid and fresh cilantro.
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taiwanese-style braised tofu, white radish, konbu (lu wei)

This simple appetizer is a flavorful combination of braised tofu, daikon radish, and konbu (kelp) all simmered in a classic savory Taiwanese sauce. The lu wei method plus the konbu (or kombu) create this dish’s rich umami flavors. It’s a delicious appetizer, side dish, or meal served with rice or noodles. 
prep time15 minutes
cook time25 minutes
total time40 minutes
servings: 4 servings
author: cindy chou

ingredients

  • 2 ounces dried kelp (konbu or kombu) about 6 sheets (57 grams)
  • 1 tablespoon canola oil
  • 1½ inch piece ginger thinly sliced
  • 1 star anise
  • 1 cinnamon stick
  • ¼ cup low-sodium soy sauce (Kimlan preferred)
  • 2 tablespoons sugar
  • 3 cups water plus more for soaking kelp
  • 1 medium white daikon radish (about 1 pound), peeled, and cut into 1½ -inch thick half moon pieces
  • 1 (8-ounce) package five spice tofu cut in half (may substitute with extra-firm tofu, cut into 2 x 2 x 1-inch pieces)
  • 5 sprigs fresh cilantro (about 2 tablespoons), leaves and stems coarsely chopped (optional)

instructions

  • In a large dish or bowl, fully submerge the 2 ounces dried kelp (konbu or kombu) in cold water and soak for 10 minutes. Once pliable, remove sheets from water, and cut them crosswise into 3-inch long pieces. Fold each piece into 1-inch wide strips. Make three stacks of 4-5 strips and secure them together by skewering with a toothpick. Alternatively, you can tie kitchen twine around each stack of kelp. The soaking water for the kelp can be saved to use in soups or sauces later.
  • In a medium saucepan (3-quart), heat 1 tablespoon canola oil with the sliced ginger, star anise, and cinnamon stick over medium-low heat until the ginger is fragrant, about 1 minute. Add the ¼ cup low-sodium soy sauce (Kimlan preferred), 2 tablespoons sugar, and 3 cups water, then stir and add the prepared kelp, radish, and tofu. Bring to a simmer over medium-low heat, cover, and cook for 20 minutes. Stir periodically to ensure the ingredients are submerged in the braising liquid.
  • To serve, remove toothpicks or twine from the braised kelp and cut each strip into ½-inch ribbons. Cut the braised five spice tofu into ¼-inch thick slices (or serve as is if using extra firm tofu). Transfer the tofu, radish, and kelp onto a platter and top with 1 tablespoon of braising liquid and cilantro, if using.

equipment and highlighted ingredients

notes

The braising liquid can be reused one more time. Allow to cool, store in a covered container, and refrigerate for up to 2 days. It works well with carrots, dried shiitake mushrooms, and peanuts as well.
five spice tofu – (sometimes labeled as "marinated/spiced bean curd" or "dry tofu") can be found online or at your local Asian grocery store in the refrigerated section where other tofu products are located. Extra-firm or medium-firm tofu may be used as a substitute, though the flavor will be lighter.
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