Braised Tofu

Overview

A distant relative has been running a family tofu workshop for decades. Since he always insisted on using a stone mill to grind the tofu, the amount of tofu produced every day was not very large. In addition, the price of goods has risen in recent years, and labor costs have also continued to rise. His children were unwilling to inherit his unprofitable handiwork, so he closed the business. I have been eating their tofu for more than ten years and am accustomed to the aroma of their tofu. I prefer the simple taste of their tofu that is not easy to break, is chewy and gets better as it is cooked. Nowadays, a lot of tofu doesn’t smell like bean. I don’t know whether it’s due to changes in the production process or the addition of other additives. In short, I still miss the soy milk ground with a simple stone mill and the tofu made with hand-made stew.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• old man
• spring recipes
• lunch
• dinner
• braised soy sauce
• chicken essence
• cinnamon
• edible oil
• lao doufu
• star anise
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Prepare old tofu

   

2. 2 Cut the tofu into cubes, heat a non-stick pan, and fry the tofu

   

3. 3 Fry until golden brown on both sides

   

4. 4 15ML braised soy sauce, 15ML cooking wine, 10ML light soy sauce, 20ML water, 10g sugar, 2g salt, mix into juice

   

5. 5 Heat a wok, add ginger slices, star anise and cinnamon and stir-fry until fragrant

   

6. 6 Add the fried tofu and stir-fry for a while

   

7. 7 Pour in the prepared juice. The juice just covers the tofu. After the juice boils, turn down the heat and simmer for 20 minutes. Turn up the heat to reduce the juice. Add a small amount of chicken essence, stir well and serve