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Chaozhou Flavor-Potted Tofu
This easy Chinese tofu recipe is cooked in a braising liquid that can be used over and over again. The broth is referred to as “the master sauce” in China.
👤 Kian Lam Kho📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
📝 Preparation Steps
1
To make the braising broth, put the vegetable oil, ginger, scallions, garlic, and lemongrass in a stockpot and fry over high heat until lightly browned, about ⏱️ 3 minutes. Add the rest of the braising broth ingredients and bring the liquid to a boil. Turn the heat down to low and simmer for ⏱️ 1 hour. Strain the braising broth through a fine-mesh sieve into a large pot, discarding all the aromatics and spices.
. vegetable oil2 Tbspvegetable oil3 cups
2
Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395ºF. Put the tofu in the oil and deep-fry until a brown skin forms on the outside, about ⏱️ 5 minutes. Remove the tofu from the oil and drain it on paper towels.
. vegetable oil2 Tbspvegetable oil3 cups
3
Put the braising broth, along with any leftover broth, in a saucepan and add the tofu. Set the heat to low and simmer the tofu, covered, for ⏱️ 30 minutes or until it has absorbed the flavors.
4
Remove the pot from the heat and let it cool completely. Take the tofu out of the pot and store it, submerged in the broth, in a covered container in the refrigerator.
5
Cut the tofu into ¼-inch-thick slices, pour a little bit of the braising broth over the slices, and serve at room temperature.
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