Braised Tofu Skin Recipes

ULTIMATE BRAISED TOFU

Ultimate Braised Tofu image

Braised Tofu is an authentic Chinese restaurant dish that you can easily make at home. Using silken tofu, all it takes is a quick fry and then a transfer into a hot wok. That's the key to replicating that restaurant flavor at home.

Provided by Bill

Categories Tofu

Time 45m

Number Of Ingredients 18

Ingredients

1 pound silken tofu ((450g, organic preferred!))
2 cups oil ((for frying))
1 cup chicken stock ((can also use vegetable stock or soaking liquid from dried shiitake mushrooms))
1 tablespoon oyster sauce ((or vegetarian oyster sauce))
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon sugar
¼ teaspoon salt ((or to taste))
3 small slices ginger ((1/8 inch thick, smashed with the broad side of a knife))
3 cloves garlic ((finely minced))
2 scallions ((cut at an angle into 2 inch long pieces, white and green portions separated))
4 fresh shiitake mushrooms ((or 4 dried shiitake mushrooms soaked in warm water for 30 mins))
1 medium carrot ((thinly sliced at an angle))
2/3 cup fresh winter bamboo shoots ((or canned if fresh shoots are not available))
1 tablespoon Shaoxing wine
1/2 cup snap peas
1 1/2 tablespoons cornstarch ((mixed with 2 tablespoons water))

Steps:

Cut the tofu into 10 pieces, transfer to a plate, and let it sit at room temperature for 30 minutes. Carefully tilt the plate and pour off the liquid. This step allows you to remove some of the water content from the very wet silken tofu.
In a tall pot, heat oil to 375 to 400 degrees F. Make sure that the oil is well below the rim of the pot, so the oil does not overflow. It also minimizes splattering. You can use a candy or oil thermometer to check the temperature.
Use a metal spatula or slotted spoon to carefully scoop up one piece at a time and lower it quickly into the hot oil. I suggest frying 3 to 4 pieces at a time, keeping the heat at medium high, because the tofu will cool the oil quickly. You need to maintain that high oil temperature to quickly brown the outside and form a light crust.
Deep fry your silken tofu until light golden brown (about 2 to 3 minutes per batch) and set aside on a dry plate. Oil temperature control is key, as you want to maintain the temperature between 375 and 400 degrees F.
In a bowl, combine the stock, oyster sauce, soy sauces, sesame oil, sugar, and salt together in a bowl and set aside.
Heat your wok over medium heat and add 2 tablespoons of the frying oil around the perimeter of the wok so it is lightly coated. Add the smashed ginger to the wok and stir it in the oil for about 15 seconds. Stir in the minced garlic, the white portion of the scallions, the mushrooms, carrots, and bamboo shoots, and turn the heat up to high. Stir-fry for 30 seconds and add the Shaoxing wine and the snap peas.
Continue to stir-fry for another 30 seconds, and add the sauce mixture. Bring the mixture up to a boil. Once boiling, add the cornstarch and water mixture and stir for 15 seconds until the sauce starts to thicken. Add the fried silken tofu and the rest of the scallions.
Carefully fold the mixture together until the tofu is well-coated. Use extra care, because the fried silken tofu is still very delicate! Let your braised tofu cook for another 15 to 20 seconds and add a little more cornstarch and water if you want a thicker sauce.

Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 9 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 837 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BRAISED TOFU SKIN

Braised Tofu Skin image

Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan.

Provided by fluffernutter

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 pieces dried tofu
2 tablespoons peanut oil
3 garlic cloves, minced
2 cups bok choy or 2 cups other chinese greens
4 shiitake mushrooms, rehydrated and sliced
1/2 cup toasted unsalted cashews
1 tablespoon hot bean paste
1 cup vegetable broth
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil

Steps:

Soak the tofu sticks in water for 2 hours; drain. Cut into 1-inch pieces.
Heat the peanut oil over medium-high heat and saute the garlic then bok choy until tender. Add the mushrooms and saute until hot. Toss in cashews.
In a small bowl, stir together the bean paste, broth, sugar, cornstarch and sesame oil. Pour into the skillet and cook, stirring, until sauce boils and thickens.
Serve over rice, rice noodles, chow mein noodles, or wrapped in rice paper sheets like a burrito.

Nutrition Facts : Calories 179.1, Fat 15.2, SaturatedFat 2.6, Sodium 27, Carbohydrate 9.3, Fiber 1.4, Sugar 2.7, Protein 3.8

SPICY BRAISED TOFU

Spicy Braised Tofu image

This is an incredibly mouth-watering Chinese dish. Blanched tofu is simmered in a spicy sauce with garlic shoots, then sprinkled with ground Sichuan peppercorns.

Provided by Chelsea

Categories World Cuisine Recipes Asian Chinese

Time 36m

Yield 2

Number Of Ingredients 12

Ingredients

1 (8 ounce) package firm tofu, cut into bite-sized cubes
2 tablespoons vegetable oil
2 tablespoons chili bean paste (toban djan)
1 (3/4 inch thick) slice fresh ginger, finely chopped
1 teaspoon chile powder
1 cup water, or as needed
1 bunch garlic scapes, cut into 1-inch pieces
1 teaspoon soy sauce
salt to taste
1 teaspoon water
1 teaspoon cornstarch
½ teaspoon ground Sichuan peppercorns, or to taste

Steps:

Bring a small pot of salted water to a boil. Add tofu; boil for 1 to 2 minutes. Drain.
Heat oil in a deep skillet or wok over medium-high heat. Cook and stir the chili bean paste until fragrant, about 1 minute. Add ginger and chile powder; cook and stir until fragrant, 1 to 2 minutes.
Stir tofu into the skillet; pour in enough water to cover. Bring to a boil. Stir in garlic scapes, soy sauce, and salt. Reduce heat and simmer until flavors combine, about 5 minutes.
Mix 1 teaspoon water and cornstarch together in a small bowl until cornstarch is dissolved. Pour into the skillet and stir gently until sauce thickens, 3 to 5 minutes. Sprinkle ground Sichuan peppercorns on top.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 48 g, Fat 25.5 g, Fiber 7.1 g, Protein 28.1 g, SaturatedFat 3.7 g, Sodium 955.8 mg, Sugar 1.9 g

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