Bagongshan Tofu
A classic dish from Huainan, Anhui, with crispy golden tofu, rich savory broth, and the umami of shrimp roe and ham—truly unforgettable.
Ingredients
15 items- Soft tofu 400g
- Shrimp roe 10g
- Ham 20g
- Dried shiitake mushrooms 3
- Garlic sprouts (or Chinese chives) 2 stalks
- Ginger 1 small piece
- Cooking wine 1 tablespoon
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 teaspoon
- Sugar 1/2 teaspoon
- Broth (or water) 200ml
- Cornstarch slurry 1 tablespoon
- Salt to taste
- White pepper a pinch
- Cooking oil as needed
Nutrition
Steps （7 steps）
Cut the soft tofu into 2cm cubes, soak in lightly salted water for 5 minutes, then drain. This helps firm the tofu.
Heat oil in a pan over medium heat, carefully add tofu cubes, fry over medium-low heat until golden on both sides, about 4 minutes. Remove and set aside.
Leave a little oil in the pan, sauté ginger slices and minced ham until fragrant, about 1 minute. Add diced shiitake and soaked shrimp roe, stir well.
Pour in 200ml of broth, add cooking wine, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil over high heat.
Return the fried tofu to the pan, reduce heat to low, simmer for 8 minutes to absorb flavors, gently flipping once.
When the sauce has reduced by half, pour in cornstarch slurry to thicken, gently stir to coat tofu evenly, about 30 seconds.
Sprinkle garlic sprout segments, turn off heat immediately, let residual heat release aroma. Serve.
Tips
Fry tofu over medium-low heat to avoid burning; soak shrimp roe beforehand for better flavor; when thickening, stir gently to prevent breaking the tofu.
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