Chinese Braised Tofu
Tofu is a good substitute for meat in all kinds of stir fries and soups, and if marinated and fried properly, takes on a lovely flavour and texture. This braised tofu is my favorite. In this recipe, firm tofu is marinated in soy sauce, oil, garlic, sugar, and peppers and then pan-friend until golden brown. The braised tofu can then be served a number of ways: on a bed of rice and veggies, on top of a citrusy-ginger salad, or in a wrap with Asian touches like bamboo shoots and soy sauce.
2 14-ounce blocks firm or extra firm tofu, each cut into 16 pieces
4 tablespoons oil
5 garlic cloves, minced
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine(cooking wine)
2 tablespoons sugar
1/4 teaspoon ground white pepper
1 cup water
3 scallions, cut into 1-inch pieces
Step 1: Heat oil in a frying pan and fry the tofu pieces until golden brown. Set aside.
Step 2: Sauté garlic until fragrant, about 30 seconds. Then add light soy sauce, dark soy sauce, Shaoxing ( cooking wine), sugar, ground white pepper, and water. Mix well and bring to a boil.
Step 3: Return the tofu to the pan, reduce heat, and simmer until the sauce is reduced by half, about 10 minutes.
Step 4: Add the scallions, mix well, and cook for another minute.
Turn off heat, transfer to a serving plate and serve with steamed white rice.