Braised Tofu (红烧豆腐)

红烧豆腐

Braised Tofu (红烧豆腐) — Home-styleNational home cooking (Jiangnan favorite) home cooking.

Ingredients

• firm tofu
• dried shiitake mushrooms, soaked (reserve the soaking water)
• garlic, smashed
• ginger, sliced
• scallions, white and green parts separated
• light soy sauce
• dark soy sauce
• sugar (rock sugar if you have it)
• Shaoxing wine
• cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
• neutral oil

Instructions

1. Slice tofu into 1.5 cm thick rectangles. Drain on paper towels. Slice rehydrated shiitake (keep 200 ml of the soaking water). (Tofu surfaces look dry, shiitake plump and rehydrated)
2. Heat oil in a skillet over medium-high. Sear tofu in a single layer until golden on both sides. Remove. (Golden-brown crust forms; tofu feels springy when pressed)
3. Lower to medium. Add garlic, ginger, and shiitake slices. Stir 30 seconds until fragrant. (Shiitake edges start to brown; aroma turns nutty and deep)
4. Add light soy, dark soy, sugar, and Shaoxing wine. Stir 20 seconds — the sauce should darken and smell sweet-savory. (Sauce coats the pan in a deep reddish-brown, glossy sheen)
5. Pour in the reserved shiitake water (200 ml). Return the tofu, bring to a simmer, and cook 6-8 minutes, spooning sauce over the tofu occasionally. (Tofu absorbs the red-brown sauce; sauce bubbles gently and reduces)
6. Add half the cornstarch slurry; swirl the pan to thicken. Add more slurry only if you want a heavier coat. (Sauce turns translucent and clings to tofu edges)
7. Off heat, scatter the green scallions. Serve over steamed rice. (Deep red-brown glaze, glossy tofu, fresh green scallions)