Taian Three Beauties Tofu
Taian Sanmei Tofu is a classic Shandong (Lu) cuisine dish. Braised together with Taian tofu and cabbage hearts, it features a milky white broth, soft, silky tofu, and a light, refreshing flavor.
Ingredients
Tai'an tofu (steamed in a steamer or over water for about 10 minutes, drained, and sliced into pieces 3.5 cm long, 2.5 cm wide, and 1.5 cm thick)
150 g
Chinese cabbage hearts (torn by hand into 5 cm long strips, then blanched in boiling water)
100 g
fresh stock (brought to a boil for use)
500 g
fine salt
4 g
MSG (umami seasoning)
to taste
minced scallion (fried until fragrant)
to taste
minced ginger (fried until fragrant)
to taste
chicken oil (drizzled in just before serving)
5 g
rendered pork lard (heated in a wok until about half-hot)
20 g
Instructions
1
Prepare the tofu and cabbage
Steam the tofu in a steamer or in a pot over water for about 10 minutes, then remove and drain. Cut the tofu into slices 3.5 cm long, 2.5 cm wide, and 1.5 cm thick. Tear the Chinese cabbage hearts by hand into 5 cm long strips, then blanch both the tofu slices and cabbage strips separately in pots of boiling water.
2
Cook the dish
Place the rendered pork lard in a wok and heat until about half-hot. Add the minced scallion and minced ginger and fry until fragrant. Pour in the fresh stock, add the salt, tofu, and cabbage, and bring to a boil. Skim off any foam that rises to the surface, add MSG to taste, drizzle in the chicken oil, and serve.
