Ultimate Braised Tofu
User Reviews
4.8
Ultimate Braised Tofu
Description
This recipe begins by cutting silken tofu into pieces and letting it sit to expel excess water. The tofu is then deep-fried in hot neutral oil until lightly golden, forming a delicate crust that keeps the tofu intact in subsequent cooking. Meanwhile, a braising liquid combines chicken stock, oyster sauce, soy sauces, a touch of sugar, sesame oil, and Shaoxing wine, flavored with fresh ginger, finely minced garlic, and scallions separated by parts.
Fresh shiitake mushrooms, carrot slices, bamboo shoots, and snap peas add variety and texture to the braise. The tofu is simmered in the sauce allowing it to absorb flavors and develop a tender yet firm texture. A cornstarch slurry is added at the end to thicken the sauce into a glossy finish that coats the tofu and vegetables.
This dish can be served with steamed rice as part of a meal. The frying step adds texture contrast by creating a crisp exterior on the tofu while maintaining a smooth interior. Using organic silken tofu and fresh vegetables enhances the dish's delicacy and clarity of flavors.
Ingredients
- 1 pound silken tofu (450g, organic preferred!)
- 2 cups neutral cooking oil for frying, generic cooking oil
- 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 ginger 1/8 inch thick, smashed with the broad side of a knife, small slices
- 3 cloves garlic (finely minced)
- 2 scallions (cut at an angle into 2 inch long pieces, white and green portions separated)
- 4 shiitake mushrooms or 4 dried shiitake mushrooms soaked in warm water for 30 mins, fresh
- 1 carrot thinly sliced at an angle, medium
- 2/3 cup bamboo shoots or canned if fresh shoots are not available, fresh, winter
- 1 tablespoon Shaoxing wine
- 1/2 cup snap peas
- 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 837mg | 35% |
| Potassium | 465mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2740IU | 55% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 54mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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