Lapsang Souchong marinated tofu with garlic confit and chili oil

Steep two tablespoons of Lapsang Souchong tea in about a cup and a half of water for five minutes, then strain it.

Build the marinade for balance: sweetness, acid, a little toasted sesame flavour, and the smokiness from the tea.

Do not bother pressing the tofu, since it goes into hot liquid. Cut it into eight pieces.

Lay the eight slices in a pan that fits them comfortably, with the liquid coming just to cover or two thirds of the way up, and braise.

The mixture thickens as it goes; it is done when it coats the spoon.

For the garlic confit, submerge whole garlic cloves in oil and poach, or hold at a very light simmer, about 20 minutes.

For the chili oil, add chili flakes to sesame oil and heat it up for 10 seconds, then leave it to steep overnight, or at least 20 minutes.

Serve the tofu in the pan, or over soba noodles, garnished with the garlic confit and the chili oil.