Braised Tofu (红烧豆腐)

红烧豆腐

Braised Tofu (红烧豆腐) — a Chinese recipe made with firm tofu, dried shiitake mushrooms, ready in about 20 minutes. Step-by-step instructions with photos.

Ingredients

• firm tofu
• dried shiitake mushrooms, soaked (reserve the soaking water)
• garlic, smashed
• ginger, sliced
• scallions, white and green parts separated
• light soy sauce
• dark soy sauce
• sugar (rock sugar if you have it)
• Shaoxing wine
• cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
• neutral oil

Instructions

1. Slice tofu into 1.5 cm thick rectangles. Drain on paper towels. Slice rehydrated shiitake (keep 200 ml of the soaking water).
2. Heat oil in a skillet over medium-high. Sear tofu in a single layer until golden on both sides. Remove.
3. Lower to medium. Add garlic, ginger, and shiitake slices. Stir 30 seconds until fragrant.
4. Add light soy, dark soy, sugar, and Shaoxing wine. Stir 20 seconds — the sauce should darken and smell sweet-savory.
5. Pour in the reserved shiitake water (200 ml). Return the tofu, bring to a simmer, and cook 6-8 minutes, spooning sauce over the tofu occasionally.
6. Add half the cornstarch slurry; swirl the pan to thicken. Add more slurry only if you want a heavier coat.
7. Off heat, scatter the green scallions. Serve over steamed rice.