Mix soy sauce, Shaoxing rice wine, a pinch of salt and freshly ground black pepper together in a small bowl; pour over ribs and toss to coat. Set ribs aside to marinate for a few minutes.
Heat oil in a casserole pot over low heat. Add garlic, ginger and star anise; stir until fragrant, about 1 minute.
Add ribs and cook until browned; season with soft brown sugar and chilli bean paste. Stir in cubes of daikon and add enough water to cover; simmer for 1 hour, or until pork is tender. Stir in tofu and simmer until warmed through, about 5 to 10 minutes before serving.
Ask your butcher to chop the ribs into thirds for you.