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Hong Shao Kao Fu - Braised Wheat Gluten with Mushrooms

Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu that is reconstituted and braised in a red-cooked sauce with mushrooms.

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings: 4
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 2 pieces dried wheat gluten/kao fu (about 5” x 5” each: Soak in warm water until soft)
  • 12 dried shiitake mushrooms (soaked in warm water until soft)
  • 1/2 cup dried wood ear mushrooms (soaked in warm water until soft)
  • 1/2 cup dried lily-flower (soaked in warm water until soft)
  • 3 tablespoons oil
  • 3 slices ginger
  • ¼ cup raw or roasted unsalted peanuts (shelled and skins removed)
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 3 teaspoons sugar
  • 3 cups water

Instructions

    Cup of Yum
  1. Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.
  2. Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
  3. Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).