Soft Braised Tofu
A classic Shandong home-style dish, boasting tender and silky tofu in a rich savory sauce with a hint of sweetness. Simple and comforting.
Ingredients
13 items- Silken tofu 400 g
- Scallions 2 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Dried red chilies (optional) 2
- Light soy sauce 1 tbsp (15 ml)
- Dark soy sauce 1/2 tsp (3 ml)
- Sugar 1 tsp (5 g)
- Shaoxing wine 1 tbsp (15 ml)
- Water or broth 200 ml
- Cornstarch slurry 2 tbsp (10 g cornstarch + 20 ml water)
- Salt to taste
- Cooking oil 2 tbsp (30 ml)
Nutrition
Steps （6 steps）
Cut silken tofu into 2 cm cubes. Blanch in boiling water with 1 tsp salt for 1 minute, then drain. This removes beany taste and keeps tofu tender.
Heat oil in a wok over medium heat. Add scallions, ginger, garlic, and dried chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn.
Add light soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir briefly, then pour in 200 ml water or broth. Bring to a boil over high heat.
Gently slide the blanched tofu cubes into the wok, trying not to disturb too much. Reduce heat to medium-low, cover, and simmer for 5 minutes to allow flavors to penetrate.
Uncover, increase heat to high to reduce the sauce. When the liquid is reduced by half, pour in the cornstarch slurry while gently pushing tofu to coat evenly. Cook for about 30 seconds until the sauce thickens and clings to the back of a spoon.
Turn off heat, garnish with chopped scallions if desired. Carefully transfer to a plate and serve hot. The tofu is silky and the sauce is rich and savory.
Tips
Blanching with salt firms up the tofu to prevent breakage. Minimize stirring during braising to keep pieces intact. The slurry creates a glossy, clingy sauce that enhances every bite.
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