Dry Pot Braised Tofu
Tofu is nutritious and a common ingredient throughout the year. Most home-style preparations are stewed and lack flavor. This vegetarian dish, which I learned at a monastery, uses extra scallions and garlic for a fragrant, savory result that pairs especially well with rice.
Ingredients
firm tofu
1
scallion
2
garlic
3 cloves
red chili
2
cilantro
3
salt
a pinch
oyster sauce
2 tbsp
sesame oil
3 g
sugar
5 g
light soy sauce
3 tbsp
cooking oil
a pinch
chili paste
15 g
ground black pepper
a pinch
Instructions
1
Step 1
Prepare all ingredients. First cut the tofu into 2 cm thick slices, then mix the sauce ingredients evenly in a small bowl.
2
Step 2
Cut the scallions into small segments, mince the garlic, and cut the red chilies into small pieces.
3
Step 3
Add oil to a frying pan. When the oil reaches medium heat, add the tofu slices and fry over medium heat for a few minutes until both sides are golden brown and slightly firm.
4
Step 4
Remove the fried tofu and set aside.
5
Step 5
Heat a new pan with a small amount of oil. When the oil is warm, add the chili paste first and stir-fry until red oil is released. Then add the scallions, garlic, red chilies, and ground black pepper, and stir-fry over low heat until fragrant.
6
Step 6
Add the mixed sauce and stir to combine, then add half a small bowl of water and bring to a boil.
7
Step 7
Add the fried tofu, gently stir with a large spoon to let the sauce slowly soak into the tofu, then cover the pan with a lid.
8
Step 8
Cook over medium heat for a few minutes, flipping the tofu once halfway through, only flipping the top layer.
9
Step 9
When the sauce is almost reduced, turn off the heat, sprinkle with cilantro segments, and it's ready.
10
Step 10
Serve on a plate.
