This red-cooked tofu is another Chinese comfort dish that is served in many homes. It is made with a little bit of ground pork, which can be eliminated to turn it into a vegetarian dish.
Editor’s note: If you are skipping the pork, feel free to increase the amount of dried shiitake mushrooms.
Ingredients
1
2
2
2
½
¼
¼
1
1
1
¼
1
1
Need to make a substitution?
Preparation
Step 1
Cut the tofu blocks into 1-inch squares that are ½-inch thick. Pat dry with a paper towel.
Step 2
Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395°F. In two batches, deep-fry the tofu pieces until a brown skin forms on the outside, about 5 minutes. Use a skimmer to transfer the tofu to a paper-towel-lined plate.
Step 3
Remove all but 2 tablespoons of the vegetable oil from the wok. Add the garlic to the wok and stir-fry until it is fragrant, about 30 seconds. Add the pork and continue to stir-fry for another 30 seconds or until it is completely cooked.
Step 4
Add the shiitake mushrooms, bamboo shoots, 1½ cups water, the wine, both soy sauces, sugar, and pepper to the wok and bring the liquid to a boil.
Step 5
Put the tofu in a saucepan and pour the contents of the wok over the tofu. Bring the liquid to a boil, then cover and braise the tofu over medium heat for about 10 minutes, until the tofu has absorbed the flavor.
Step 6
In a small bowl, mix the tapioca starch with 2 tablespoons water to make a slurry. Stir this into the braising broth and cook until the broth has thickened, about 1 minute. Serve the tofu garnished with the julienned scallion.
