Braised Tofu with Mushrooms Recipe
Hóngshāo Dòufu
Braised Tofu with Mushrooms
Submitted By: Taz


Ingredients:

1 lb Medium Firm Tofu (Dòufu)
2 Cups Chinese Master Stock (Lǔshuǐ)
½ inch piece Fresh Ginger (Jiāng) - sliced ⅛ inch thick and bruised
4 cloves Fresh Garlic (Dàsuàn) - minced
12 Shiitake Mushrooms (Xiānggū) - stems removed and sliced thin
3 Green Onions (Cōng Bào) - cut on the bias into 2 inch pieces white and green divided
1 Medium Carrot (Hóng Luóbo) - peeled and sliced thin on the bias
½ Cup Snow Peas (Hélándòu)
½ Cup Bamboo Shoots (Zhúsǔn) - canned or fresh
1 Tbs Shao Xing Rice Wine (Liàojiǔ)
2 Tbs Mushroom Flavored Soy Sauce (Cǎogū Lǎo Chōu)
½ tsp Toasted Sesame Oil (Zhīmayóu)
1 Tbs Cornstarch (Yùmǐ Diànfěn)
2 Cups Oil for frying - can use peanut, canola, vegetable, or sunflower
-OPTIONAL-
1 Tbs Oyster Sauce (Háoyóu)

Preparation:
  1. Place the tofu on a clean plate and allow to sit at room temperature (slightly inclined) for 30-45 minutes to drain excess liquid - Cut the tofu into ½ inch slices or triangles
  2. Heat the oil for frying in a wok or deep pot to 375-400ºF over medium-high heat
  3. Once oil is hot, use a spider, slotted spoon, or metal spatula to lower one piece of the tofu into the oil at a time (you can fry 3-4 pieces at a time but still place them in the oil one at a time) - Allow to fry until golden brown (apx 2-3 minutes per batch) - Remove from the oil and transfer to a dry plate (no absorbent paper or it will stick)
  4. In a small bowl, whisk cornstarch and 2 Tbs of cool water into a slurry - Set aside until needed
  5. Heat a clean wok over medium heat and add 2-3 Tbs of the frying oil - Swirl to coat
  6. Add the ginger and stir fry for 20 seconds - Add the garlic, white parts of the green onions, mushrooms, carrot, and bamboo shoots and give everything a good mix - Increase heat to high - Stir fry for 30 seconds
  7. Add the shao xing rice wine and the snow peas - Stir fry for an additional 30 seconds
  8. Add the Chinese master stock, oyster sauce (if using), and mushroom flavored soy sauce - Bring to a boil
  9. Once a boil has been achieved reduce heat to a simmer and gently add in the fried tofu - Allow to simmer for 1 minute GENTLY stirring regularly (BE VERY GENTLE - you don't want to break up the tofu) - Add the cornstarch slurry and continue to gently stir until the sauce has thickened - Add the green parts of the green onions and the toasted sesame oil - Gently stir everything together until well distributed
  10. Transfer the tofu pieces to a serving plate or individual serving bowls and pour the vegetables/sauce around the outside and over the top - Serve hot alongside steamed rice or noodles -OR- as part of a larger Chinese meal
Share by: