Quick And Easy Braised Tofu Hongshao Dofu Recipes

ULTIMATE BRAISED TOFU

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.

QUICK AND EASY BRAISED TOFU (HONGSHAO DOFU)

Steps:

• Mix cornstarch and water into a slurry in a small bowl and set aside. Drain the tofu of excess liquid and cut into ½ inch thick slices. Wash and slice your mushrooms. If you are using the dried mushrooms, wash about 4 of them, soak in hot water for an hour, and trim the stems for before slicing.
• Make a stock mixture by combining the stock, oyster sauce, sesame oil, soy sauces, shaoxing wine, sugar, and salt in a bowl.
• Heat the wok over high heat and add the oil. Spread the tofu in 1 layer in the wok. Sear each side for about a minute. If you need more time to turn the tofu, reduce the heat to medium and take your time! Add the garlic to the wok.
• After another minute, add the stock mixture and the mushrooms. Return the heat to high if it's not already there. Give the wok a shake to prevent the tofu from sticking. When the mixture comes to a boil, lower the heat to medium, cover and let cook for about 5 minutes. Some of the liquid should evaporate.
• Remove the cover, turn the wok back up to high heat and add your vegetables. Gently toss them with the tofu, being careful not to break the tofu pieces. Quickly add the cornstarch slurry a little at a time to thicken the remaining liquid just enough to coat tofu and vegetables. If the sauce is too thick, just add more water or stock. If it's too thin, add more slurry. Give the dish a final toss, and serve immediately with some steamed rice.