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Braised Tofu
This is a homely recipe for braised tofu with minced meat and (hon shimeji) mushrooms. Every family has its own recipe for braised tofu and this is how I cooked mine, which is really simple.
See Also:
I frequently vary this recipe by substituting minced meat with roasted pork, or using a different type of mushrooms (such as dried shiitake mushroom). For meatless version, just skip the mince. This is a flexible recipe which utilities whatever ingredient which is accessible at the moment. This savoury braised tofu goes very well with rice.
Braised Tofu Recipe
You can subsitute minced meat with 80 grams roasted pork (skip step 1), or use any mushrooms (such as dried shiitake mushroom).
Ingredients:
- 1x 300 grams box firm (pressed) tofu
- vegetable oil for deep-frying; just enough to cover tofu in a small pot
- 1 tbsp cooking oil for stir-frying
- 50 grams minced pork (chicken)
- 50 grams hon shimeji mushroom
- 2 dried red chilli seeds removed & cut to 1-2 cm
- 4 garlic cloves minced
- cornstarch solution combine 1 tsp cornstarch with 2 tsp water
- chopped spring onion or coriander leaves for garnishing
(A) Marinade
- 1/4 tsp dark soy sauce
- 1/2 tsp light soy sauce
- 2 tsp corn starch
- 2 dashes white pepper powder
- 1 tsp sesame oil
(B) Sauce
- 1 cup water
- 1 tsp light soy sauce
- 1 tsp brown sugar
- 1/4 tsp dark soy sauce
- 1 tbsp Chinese wine (Shaoxing or Hua Tiao)
Directions:
- Marinade minced meat with (A) for at least 15 minutes.
- Cut tofu block to 24 pieces (see pic above). Pat dry with paper towels. Deep fry until golden and drain excess oil on paper towel.
- Heat 1 tbsp oil in wok, stir fry garlic and chilli until aromatic. Add pork and mushrooms, stir frying until the pork is cooked on the surface.
- Add sauce (B) and return fried tofu to wok. Simmer covered for about 8 minutes or until sauce is half-reduced.
- Thicken gravy with corn starch solution as required. Garnish with spring onions/coriander.
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