epicurious4.6
Red-Cooked Tofu
Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.
👤 Kian Lam Kho📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Cut the tofu blocks into 1-inch squares that are ½-inch thick. Pat dry with a paper towel.
2
Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395°F. In two batches, deep-fry the tofu pieces until a brown skin forms on the outside, about ⏱️ 5 minutes. Use a skimmer to transfer the tofu to a paper-towel-lined plate.
vegetable oil2 cups
3
Remove all but 2 tablespoons of the vegetable oil from the wok. Add the garlic to the wok and stir-fry until it is fragrant, about ⏱️ 30 seconds. Add the pork and continue to stir-fry for another ⏱️ 30 seconds or until it is completely cooked.
vegetable oil2 cupsground pork (optional)2 ounces
4
Add the shiitake mushrooms, bamboo shoots, 1½ cups water, the wine, both soy sauces, sugar, and pepper to the wok and bring the liquid to a boil.
soy sauce1 teaspoonsugar1 teaspoon
5
Put the tofu in a saucepan and pour the contents of the wok over the tofu. Bring the liquid to a boil, then cover and braise the tofu over medium heat for about ⏱️ 10 minutes, until the tofu has absorbed the flavor.
6
In a small bowl, mix the tapioca starch with 2 tablespoons water to make a slurry. Stir this into the braising broth and cook until the broth has thickened, about ⏱️ 1 minute. Serve the tofu garnished with the julienned scallion.
tapioca starch1 teaspoon
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