Red-braising or red cooking is a common home cooking technique in China. This recipe has been adapted to avoid oil.
Ingredients
12 oz firm or extra-firm tofu
4-5 large cloves garlic, smashed with skins removed
6 slices ginger
6 spring onions, cut into 2.5 cm (1 in) sections
6 dried shiitake mushrooms, soaked for 15 minutes in hot water, stems cut off, halved (optional)
1 Chinese star anise (optional)
Sauce
3 Tbsp light-colored low-sodium soy sauc
e
2 Tbsp Shàoxīng rice wine (
绍兴酒 Shàoxīng jiǔ)
1 Tbsp roasted sesame oil (optional; omit completely for health, keep in for flavor, to compromise use 1 tsp)
1 Tbsp sugar
1 tsp chili paste (optional)
1/2 tsp black pepper
1 tsp cornstarch dissolved in 125 ml (1/2 cup) water, chicken broth (if not strictly vegan), or mushroom soaking liquid (if using mushrooms)
Triple batch oil-free sauce (except for mushroom soaking liquid and cornstarch)
135 ml light-colored soy sauce
90 ml Shaoxing rice wine (绍兴酒 Shàoxīng jiǔ)
45 ml sugar
7.5 ml black pepper
1 Tbsp chili paste
One recipe makes 1/3 cup (0.8 dl) sauce.
0. (Optional) Press the block of tofu to squeeze out more water. This firms up the texture of the tofu.
1. Cut the tofu into pieces about 5 cm (2 in) long and 2.5 cm (1 in) wide. Place in colander to drain.
2. Mix all the sauce ingredients and set aside.
3. Heat wok and dry-fry tofu until golden on all sides.
4. Add the garlic, ginger, mushroom caps if using, star anise if using, and half the spring onions and stir-fry gently for 1 to 2 minutes.
5. Add the sauce, stir to blend, cover wok with lid, lower heat, and braise for 5 to 6 minutes. If sauce becomes too dry while cooking, add a few tablespoons of water.
6. Add remaining spring onions and transfer to a serving dish.