Easy Braised Tofu recipe
Tofu, as a traditional and widely consumed soy product in China, is documented in various ancient texts. Braised tofu, specifically, is a classic and renowned dish known for its crispy exterior, tender texture, and satisfying flavor. It's nutritious, delicious, and popular for its ability to tantalize the taste buds.
Braised tofu is a classic Chinese dish known for its delicious taste and nutritional richness. Making braised tofu requires specific ingredients and cooking techniques. Below, I will provide a detailed food tutorial for everyone.
1.What is Braised Tofu?
Braised tofu is a classic and distinctive dish known for its savory flavor. It is highly popular in Sichuan Province and has gained international acclaim for its unique texture and taste. There are various methods to prepare braised tofu, each offering a different flavor experience.
Tofu, as a traditional and widely consumed soy-based food in China, is documented in ancient texts. Its development and origins can be traced back to the Han Dynasty. During the Han Dynasty, laborers in the Huai River basin used stone mills. Farmers soaked rice and beans in water, then placed them in mills equipped with funnels to grind into a paste, which they spread in pans to make pancakes. These pancakes, along with homemade soy milk, were daily staples for rural families along both banks of the Huai River.
2.How to Choose Tofu?
In fact, there are no strict limitations on tofu selection for braised tofu. However, for beginners, it is recommended to choose firm tofu. Firm tofu has a denser texture compared to soft tofu, making it less likely to crumble and able to maintain its shape during cooking. This allows it to better absorb and retain seasonings, enhancing the smooth and flavorful texture of braised tofu.
3.Techniques for Quickly Cutting Tofu?
①Use a Specialized Knife:A dedicated tofu knife is typically thin, reducing the risk of blade sticking, and facilitates precise cutting without crumbling. This makes cutting tofu quickly and efficiently.
②Freeze the tofu:By freezing the tofu until it becomes slightly firm, it can be easier to cut into even slices or cubes.
③Angle the knife slightly:When cutting tofu, tilting the knife blade slightly can make it easier to slice without irregular pieces or crumbling.
④Slice thinly:Cutting tofu into thin slices allows for faster and smoother cutting. Thin slices are less likely to crumble, ensuring the knife doesn't stick or get caught during cutting.
4.Why is Thickening Sauce Important in Braised Tofu?
In the process of making braised tofu, thickening the sauce is an important step. It allows the tofu to absorb the sauce, enhancing the dish's richness and texture. Different starches used for thickening have their characteristics; commonly used are cornstarch and potato starch. If these are not available, a mixture of water and regular starch can also serve the purpose of thickening the sauce effectively.
5.There are several ways to fry braised tofu?
①Using a Skillet or Frying Pan:Heat enough oil in a flat-bottomed skillet or frying pan to cover half the thickness of the tofu cubes.
②You can also use an air fryer by evenly coating the tofu with a layer of oil before placing it in the air fryer for frying. This method makes frying tofu chunks easier.
Braised tofu is primarily made with tofu as the main ingredient, cooked using braising techniques to enhance its flavor and create a delicious texture. There are various regional versions of braised tofu throughout China, but they generally maintain the characteristics of tender tofu and rich gravy. The method typically involves the following steps:
INGREDIENTS
MAIN INGREDIENTS
- 1 block of firm tofu
SEASONINGS
- 3g minced ginger
- 20g Doubanjiang (broad bean paste)
- 5g dark soy sauce
- 150g oil
- 3g minced garlic
- 10g light soy sauce
- 3g salt
- 3g chopped spring onions
- 100g water
- 30g cornstarch
DIRECTIONS
STEP 1
Prepare minced spring onions, ginger, and garlic. Take one block of firm tofu, wash it, and use kitchen paper towels to remove excess moisture to prevent splattering when frying.
STEP 2
Cut the tofu into evenly sized small pieces with a knife. Make sure they are not too thick, approximately 0.5 cm in thickness.
STEP 3
In a non-stick pan, heat 150g of oil. Once the oil is hot, add the diced tofu. Cook over medium-low heat, allowing it to fry slowly.
Tip:
It's recommended to use a non-stick or flat-bottomed pan for frying to ensure the oil spreads evenly across the pan's surface, preventing the tofu from sticking.
STEP 4
During cooking, you can shake the pan gently to ensure the tofu heats evenly.
STEP 5
After about two minutes of frying, flip the tofu pieces over.
Tip:
If you're unsure whether the tofu is cooked through, you can gently peel back the edge of a tofu piece to check its doneness.
STEP 6
Fry until both sides are golden brown. Transfer to a plate and set aside for later use.
STEP 7
Keep some oil in the pan. Heat the oil and stir-fry 3g of minced ginger and minced garlic until fragrant.
STEP 8
Then add 20g of Doubanjiang (broad bean paste) and stir-fry until the oil turns red.
STEP 9
Add enough water to cover the tofu. Stir in 5g of dark soy sauce and 10g of light soy sauce for seasoning and color.
STEP 10
Bring the mixture to a boil and add the fried tofu. Simmer over medium heat for 4 minutes.
STEP 11
Prepare a mixture of 100g water and 30g cornstarch to make a starch slurry.
STEP 12
Pour the starch slurry into the pot along the edge, increase the heat to high, and simmer until the sauce thickens. Then, add 3g of salt.
STEP 13
Thicken the sauce until desired consistency, sprinkle with 3g of chopped spring onions, and then remove from heat.
Recipe analyzer
- Recipes: Easy Braised Tofu recipe
- Main Ingredients:1
- Servings per recipe:1
- Servings size:324 g
-
Energy (calories):470 kcal
-
Protein:51.13 g
-
Fat:28.25 g
Why gray?
-
Carbohydrates:13.83 g
-
Protein: 38%177 kcal
-
Fat: 50%236 kcal
-
Carbohydrates: 12%56 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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