Delicious Braised Tofu (Hongshao Tofu)
Delicious Side Dish with Tofu: A Special Hongshao Tofu Recipe
Create a nutritious and delicious side dish using tofu, packed with plant-based protein. Tofu, made from soybeans, is revered as the ‘beef of the field’ and is loved by everyone. This recipe introduces ‘Hongshao Tofu,’ where tofu is prepared to be chewy and tender. (Check out the tips from 09:16!)
Main Ingredients- Tofu 100g (firm or stewing tofu)
- Shiitake mushroom 1
- Green onion 1/2 stalk
- Carrot 1/3
- Garlic 3 cloves
- Ginger 5g
- Pork (ground or sliced) 50g
- Pinch of black pepper
- 1 Tbsp Cooking wine (Cheongju)
- 3 Tbsp Cornstarch
- 1 Tbsp Water (for cornstarch slurry)
- 100ml Cooking oil (for frying tofu)
- 200ml Dashi broth
Hongshao Sauce- 3 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 1.5 Tbsp Cooking wine (Cheongju)
- 3 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 1.5 Tbsp Cooking wine (Cheongju)
Cooking Instructions
Step 1
Cut the tofu into bite-sized pieces, about 1-2 cm thick, and then into triangles for a more appealing presentation. Pat the tofu dry thoroughly with paper towels. This step is crucial to prevent oil splattering when frying and to achieve a crispier texture.
Step 2
Remove the stems from the shiitake mushrooms and slice them thinly. Cut the green onion in half lengthwise, then slice it into long pieces. This enhances the aroma.
Step 3
Slice the carrot thinly into pieces similar in thickness to the shiitake mushrooms. Carrots add a beautiful color, making the dish more visually appealing.
Step 4
Slice the garlic thinly. Slice the ginger similarly to the garlic. Ginger plays an important role in removing any gamey odors and adding a delightful flavor.
Step 5
Slice the pork thinly or mince it. In a bowl, combine the pork with a pinch of black pepper and 1 tablespoon of cooking wine. Mix well to marinate. This process helps to eliminate any unwanted odors from the pork and enhances its flavor.
Step 6
In a small bowl, combine 3 tablespoons of soy sauce, 1/2 tablespoon of sugar, and 1.5 tablespoons of cooking wine. Whisk together to create the delicious Hongshao sauce in advance.
Step 7
In a small cup, mix 3 tablespoons of cornstarch with 1 tablespoon of water until smooth, creating a cornstarch slurry. This will be used at the end to thicken the sauce.
Step 8
Heat 100ml of cooking oil in a wide pan over medium heat. Add the dried tofu pieces and fry them until golden brown and crispy on the outside, while remaining soft inside. Once fried, place the tofu on paper towels to drain excess oil.
Step 9
In another pan (or the same pan after wiping out the oil), lightly add some cooking oil. Add the sliced green onions, ginger, and garlic. Sauté over low heat until fragrant. This step brings out the natural aromas of the ingredients.
Step 10
Once the garlic and ginger become fragrant, add the marinated pork. Stir-fry until the pork changes color. It’s best to stir-fry over high heat to seal in the juices.
Step 11
When the pork is fully cooked, add the prepared carrots and shiitake mushrooms. Stir-fry everything together until well combined. Sauté the vegetables just until they are slightly tender.
Step 12
Pour in 200ml of dashi broth and the pre-made Hongshao sauce into the pan with the sautéed ingredients. Bring to a boil over high heat, then reduce the heat to medium and let it simmer until the flavors have thoroughly infused the ingredients.
Step 13
Once the sauce starts to boil, gently add the fried tofu pieces. Carefully stir with a spatula to coat the tofu with the sauce and let it simmer until the sauce thickens and coats the tofu with a glossy sheen. Be gentle to avoid breaking the tofu.
Step 14
Finally, slowly drizzle the prepared cornstarch slurry around the edges of the pan while stirring quickly. Once the sauce thickens and the tofu looks glossy, turn off the heat. Your delicious Hongshao Tofu is ready to serve.