Zu'an Tofu
Zu'an Tofu is a classic Hunan dish, featuring silky tofu in a rich broth with scallops and shrimp, bursting with umami flavor.
Ingredients
15 items- Silken tofu 400g
- Chicken broth 300ml
- Shrimp 50g
- Dried scallops 20g
- Dried shiitake mushrooms 3
- Green peas 30g
- Ginger 3 slices
- Scallions 2
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper a pinch
- Water starch 2 tbsp
- Chicken fat 1 tbsp
Nutrition
Steps （8 steps）
Soak dried scallops and shrimp in warm water for 10 min; shred scallops, marinate shrimp; soak and slice mushrooms; blanch peas.
Cut tofu into 2cm slices; blanch in boiling water with 1 tsp salt for 1 min to remove beany taste; drain well.
Heat 2 tbsp oil in a pan over medium heat; fry tofu slices until golden on both sides (about 3 min); set aside.
Leave a bit of oil, sauté ginger and white scallion over high heat 30 sec; add shrimp, scallops, mushrooms, peas and stir-fry briefly.
Add chicken broth, cooking wine, soy sauce, sugar, salt and white pepper; bring to a boil over high heat and stir.
Return tofu to the pot; cover and simmer over low heat for 8 min, shaking occasionally to prevent sticking.
Uncover, turn to medium heat; pour in water starch while gently stirring; cook until sauce thickens and coats tofu (about 1 min).
Drizzle chicken fat (optional), sprinkle green scallions; remove from heat and serve hot. Silky tofu, rich sauce.
Tips
Blanch tofu with salt to firm up and reduce beany flavor; fry over medium‑low heat to avoid burning; simmer slowly for optimal infusion; the thickening should be light and glossy.
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