Soft Braised Tofu
Soft, silky, and delicately sweet with a fresh, tender bite and a glossy red finish—suitable for all ages.
Ingredients
Tofu (steamed in a steamer until fully cooked, trim the yellow rind from all four sides, cut into 2cm cubes)
250g
Sesame oil
100g
Sichuan peppercorns (lightly fried until golden, then remove and discard)
3g
White sugar (used in batches, for caramelizing and seasoning)
20g
Shredded scallion
15g
Shredded ginger
15g
Soy sauce
10g
Shaoxing wine
15g
MSG
1g
Clear broth
100g
Sichuan peppercorn oil (drizzled on top at the end)
10g
Instructions
1
Pre-processing
Steam the tofu until fully cooked, trim the yellow rind from all four sides, cut into 2cm cubes, place in a pot of warm water and simmer on low heat, remove when they float up and drain thoroughly
2
Caramelizing sugar
Heat sesame oil in a wok over medium heat to 60% heat (approx. 150℃), add Sichuan peppercorns and fry lightly until golden, then remove and discard. Add white sugar, switch to low heat and stir-fry until it turns reddish, add the tofu and stir to coat evenly, wait until the tofu is well colored
3
Braising
Add shredded scallion, shredded ginger, soy sauce, Shaoxing wine, MSG, clear broth, and white sugar, simmer on low heat until the tofu turns jujube red and the sauce thickens, then drizzle with Sichuan peppercorn oil to finish
