Garlic Shoots Braised Tofu
Garlic Shoots Braised Tofu is a simple yet flavorful Chinese home-cooked dish. The soft tofu absorbs the rich flavors of Garlic Shoots and soy sauce, offering a tender and savory texture that pairs perfectly with rice. Whether you're a vegetarian or someone who enjoys lighter flavors, this dish is sure to satisfy. The aromatic garlic combined with the delicate tofu creates a dish that's sure to be a highlight at the dinner table.
INGREDIENTS
- 1 b (500 g) tofu, cut into 1-inch cubes
DIRECTIONS
Preparation (about 5 minutes):
Cut the tofu into 1-inch cubes.
Prepare the Garlic Shoots by cutting them into 1-inch sections, mince the ginger and green onions.
Tip:
Use firm tofu for a sturdier texture that’s easier to cook without falling apart. Soft tofu can also work but handle it gently.
Blanch the tofu (about 5 minutes):
Bring a pot of water to a boil.
Add 1 teaspoon of salt to the boiling water.
Gently place the tofu cubes into the boiling water and blanch for 2 minutes.
Drain the tofu and set it aside.
Tip:
Blanching the tofu with salt improves its texture and taste. Blanching for too long can make the tofu overly firm, so 2 minutes is ideal.
Sauté aromatics (about 2 minutes):
Heat 2 tablespoons of vegetable oil in a pan over medium heat.
Add the minced ginger and sauté for about 30 seconds until fragrant.
Add half of the Garlic Shoots and stir-fry for 1 minute to release their flavor.
Tip:
Be careful not to burn the ginger—medium heat works best for releasing its aroma without overcooking.
Cook the tofu (about 10 minutes):
Add 3/4 cup (about 200 ml) water to the pan, just enough to partially submerge the tofu.
Stir in 1 teaspoon of cooking wine.
Gently add the blanched tofu to the pan, stirring carefully to avoid breaking it.
Season with 1/2 teaspoon salt and 1/2 teaspoon sugar. Gently stir with a spatula to evenly coat the tofu.
Bring to a boil, then reduce to a simmer. Cook for about 5 minutes to allow the tofu to absorb the flavors.
Tip:
Cooking wine enhances the overall flavor and removes any lingering tofu smell. Handle the tofu gently to keep it from crumbling.
Thicken the sauce (about 5 minutes):
Stir in 1 teaspoon soy sauce and a pinch of ground black pepper.
Add the remaining Garlic Shoots and cook for another 2 minutes to maintain their crisp texture.
Once the liquid has reduced by half, slowly pour in the cornstarch slurry while stirring to avoid clumping.
Simmer for another 1-2 minutes until the sauce thickens and coats the tofu.
Tip:
Gradually add the cornstarch slurry while stirring to achieve the desired thickness without lumps.
Final touches (about 1 minute):
If desired, drizzle a few drops of sesame oil and an additional 1 teaspoon of vegetable oil for added fragrance and shine.
Stir gently to combine.
Tip:
Sesame oil gives a nice finishing flavor and gloss to the dish but is optional based on your preference.
Serve:
Transfer the tofu to a serving plate and enjoy. For an extra touch, you can garnish with chopped green onions.