Nutrient-Rich Low-Moisture Braised Tofu Recipe
Enjoy this water-free braised tofu, highlighting the natural flavors of the ingredients!
Low-moisture and water-free cooking is a healthy method where dishes are prepared using only the natural moisture of the ingredients or with minimal added liquid. This technique helps preserve the original taste and nutrients of the food. For this cooking style, it’s recommended to use a heavy-bottomed pot with good heat conductivity and a tightly fitting lid, such as cast iron or a pot with at least 3 layers. Crucially, the lid should not have a steam vent, as this allows moisture to escape. This recipe presents a deeply flavorful braised tofu made without a drop of water, relying solely on the ingredients’ own moisture and seasonings. It makes an excellent side dish for rice, offering a tender and savory experience.
Main Ingredients- 300g firm tofu (suitable for pan-frying or stew)
- 300g daikon radish (similar quantity to tofu)
- 1 medium onion
Cooking Instructions
Step 1
Cut the tofu into 2-3 cm thick cubes. Ensuring a substantial thickness will help prevent the tofu from breaking apart during cooking.
Step 2
Cut the daikon radish into 4 or 6 large pieces, about 1.5-2 cm thick. The radish will soften and absorb the delicious braising liquid along with the tofu.
Step 3
Slice the onion into thick strips. The natural sweetness of the onion will melt into the sauce, adding a wonderful depth of flavor.
Step 4
Heat 3 tablespoons of perilla oil in a pan over high heat. Pan-fry the tofu cubes on all sides until golden brown. Lightly searing the exterior will help the tofu hold its shape and add a nutty aroma.
Step 5
Lightly season the browned tofu on both sides with 2 pinches of salt and 2 pinches of black pepper. This step enhances the tofu’s inherent flavor.
Step 6
In a pot, arrange the sliced daikon radish and onions on the bottom, then place the pan-fried tofu on top. Spacing the ingredients evenly will promote uniform cooking.
Step 7
In a small bowl, mix together 4.5 Tbsp soy sauce, 2 Tbsp oligosaccharide, and 1/2 Tbsp minced garlic to create the seasoning sauce. Pour this mixture evenly over the ingredients in the pot. You can adjust the amount of oligosaccharide to achieve your preferred level of sweetness.
Step 8
Cover the pot tightly with the lid and reduce the heat to low. Let it braise for about 20 minutes. The dish will cook in the natural moisture released by the ingredients. Be careful not to cook over high heat, as this can cause burning.
Step 9
After 20 minutes, carefully remove the lid. Gently stir the ingredients with a spatula, being careful not to break the tofu. This helps all the components absorb the flavors evenly.
Step 10
With the lid still off, continue to simmer over low heat for another 10 minutes, or until the sauce has slightly reduced and thickened. This process allows the flavors to meld and deepen, creating a truly delicious braised tofu. Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or oligosaccharide for sweetness.
