Pingqiao Tofu

Name: Pingqiao Tofu
Ingredients: 300 g Silken tofu (sliced into sparrow-tongue shapes); 50 g Soaked sea cucumber (cut into slices the size of tofu); 25 g Dried shrimp (washed and soaked through in warm water); 50 g Cooked chicken breast (cut into slices the size of tofu); 25 g Mushrooms (cut into slices the size of tofu); 25 g Dried scallops (washed, tough tendons removed, steamed with scallion, ginger, Shaoxing wine, and water until tender); 200 g Chicken broth (for soaking the tofu); 100 g Stock; 15 g Scallions; 10 g Ginger; 20 g Shaoxing wine; 10 g Salt; 3 g MSG (original text reads "味、精"); 25 g Cornstarch (mixed with water as a slurry for thickening); 15 g Sesame oil; 15 g Green garlic (finely chopped)

A classic traditional dish from Jiangsu province, Pingqiao Tofu features delicate, snow-white tofu slices braised with chicken broth, seafood, and other complementary ingredients, delivering a delicious, rich, savory broth.

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Ingredients

Silken tofu (sliced into sparrow-tongue shapes) 300 g

Soaked sea cucumber (cut into slices the size of tofu) 50 g

Dried shrimp (washed and soaked through in warm water) 25 g

Cooked chicken breast (cut into slices the size of tofu) 50 g

Mushrooms (cut into slices the size of tofu) 25 g

Dried scallops (washed, tough tendons removed, steamed with scallion, ginger, Shaoxing wine, and water until tender) 25 g

Chicken broth (for soaking the tofu) 200 g

Stock 100 g

Scallions 15 g

Ginger 10 g

Shaoxing wine 20 g

Salt 10 g

MSG (original text reads "味、精") 3 g

Cornstarch (mixed with water as a slurry for thickening) 25 g

Sesame oil 15 g

Green garlic (finely chopped) 15 g

Instructions

Prepare the tofu

Place the whole block of tofu in a pot of cold water and bring it just to a simmer to remove the beany odor and yellow liquid. Remove and slice into sparrow-tongue shapes, then dip through hot chicken broth twice using a strainer.

Prepare the side ingredients

Cut the chicken breast, mushrooms, and sea cucumber into slices the size of tofu. Wash the dried shrimp and soak through in warm water. Wash the dried scallops, remove the tough tendons, place in a bowl with scallion, ginger, Shaoxing wine, and water, then steam until tender and remove.

Cook

Heat a wok over high heat, add oil, then add the side ingredients, stock, and dried scallop cooking liquid. Bring to a boil, add the tofu, and season with refined salt, Shaoxing wine, and MSG. Once boiling, thicken with the cornstarch slurry.