Beet Tofu
Tender, soft, and fragrant braised dish made with beet stems, tender tofu, chicken stock, and coriander, simmered and thickened with a starch slurry.
Ingredients
beet stems (washed, blanched, cut into 3cm segments)
300 g
tender tofu (cut into small cubes, lightly boiled)
200 g
lard (divided into two portions for use)
55 g
coriander (washed, cut into segments)
50 g
soy sauce
20 g
white sugar
12 g
chicken broth
100 g
MSG
a pinch
wet cornstarch
a pinch
chopped scallions
a pinch
Instructions
1
Step 1
Wash the beet stems, blanch them in boiling water until cooked, then cut into 3cm long segments; cut the tender tofu into 3cm square small cubes, wash the coriander and cut into segments.
2
Step 2
First, place the tender tofu in a pot of boiling water and simmer over low heat for 4-5 minutes. At the same time, set a wok over high heat, add 35g of lard. Once the oil is hot, add the beet stems and stir-fry until soft. Then add chicken broth, soy sauce, white sugar, and chopped scallions. When the mixture comes to a boil, rinse the tofu with clean water and add it to the pot.
3
Step 3
When the mixture is boiling, add the coriander segments, then reduce heat to low and simmer for 2 minutes. Return to high heat and cook for a few more minutes, add MSG to taste, thicken the sauce with wet cornstarch, drizzle with the remaining 20g of lard, stir a few times, then transfer to a serving plate and serve.
