Hangzhou Braised Tofu
A traditional Zhejiang home-style dish in which firm tofu is slowly simmered in pickled mustard green (xue cai) brine until it absorbs the savory flavor, becoming soft and sponge-like with a rich, aromatic taste.
Ingredients
Old tofu (cut into 3 cm cubes)
10
Pickled mustard green brine (filtered before use)
500 g
Salt
10 g
MSG
5 g
Garlic paste
10 g
Water (for boiling tofu)
to taste
Instructions
1
Prepare Tofu Cubes
Cut the old tofu into 3 cm cubes.
2
Initial Tofu Boiling
Take a clay pot, line the bottom with bamboo matting, then add the tofu, salt, and water. Bring to a rolling boil over high heat, then reduce to low heat and simmer until the tofu develops honeycomb-like holes. Remove and drain excess water.
3
Braising for Flavor
Boil the filtered pickled mustard green brine, add the drained old tofu, and simmer for about half an hour to absorb the flavor. Serve once done.
