Chinese cuisine

Easy

Braised Tofu

Name: Braised Tofu
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 10 oz. Extra firm Tofu; 5 count eggs, hard boiled, shell off; 0.25 cup Soy sauce; 6 count Star anise; 1 oz. Rock sugar; 2 tbsp. Tea; 1 tsp. Cooking wine; 3 cup Chicken broth; 0.5 tsp. Five spices powder

Stretched like an accordion, this braised tofu not only has unique and beautiful presentation but also is savory and full of flavors. Chef John shows you the Suoyi knife technique to make this dish.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 5 min

COOKING TIME: 20 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

10 oz. Extra firm Tofu
5 count eggs, hard boiled, shell off
0.25 cup Soy sauce
6 count Star anise
1 oz. Rock sugar
2 tbsp. Tea
1 tsp. Cooking wine
3 cup Chicken broth
0.5 tsp. Five spices powder

Directions:

Step 1

Cut tofu parallel to edge ¼ inch apart and ⅔ deep. Do not cut through.

Step 2

Turn over, start from one corner, cut diagonally to the opposite corner and ⅔ deep. Do not cut through.

Step 3

Deep fry tofu until golden. Then re-fry to drive off excess oil.

Step 4

Deep fry eggs till golden.

Step 5

In a large skillet, over low heat, add about 1 Tbsp oil, tea, star anise and rock sugar, stir and turn up heat to high, add cooking wine, soy sauce, chicken broth and five spices powder. Stir well.

Step 6

Add Tofu and eggs. Braise for 15 minutes.

Step 7

Turn up the heat, add 1 tbsp oil and stir.

Step 8

Serve.

Final Notes

In Chinese cooking, the unique Suoyi knife technique is often used to style food. The ingredients cut by this knife method can be stretched like an accordion. Not only do they look beautiful, but they also absorb taste more readily. The ingredients look higher class as well. Cucumbers, melons, dried bean curds, etc. can all be cut using this knife method.