Yangzhou Boiled Dried Tofu Shreds
A classic Jiangsu dish featuring silky white shredded dried tofu in a rich, savory broth.
Ingredients
white dried tofu (sliced thin, then julienned)
to taste
cooked shredded chicken
to taste
rendered pork fat
to taste
cooked shredded ham
to taste
dried shrimp (washed, steamed with wine until tender)
to taste
pea shoots
to taste
fine salt
to taste
Shaoxing wine
to taste
MSG
to taste
chicken stock
to taste
pork stock
to taste
Instructions
1
Cutting the dried tofu
Slice the dried tofu into thin pieces, then cut into fine shreds and place in a container. Add boiling water and a small amount of salt, soak twice, rinse with clear water, drain, and set aside. This removes the beany odor and gives the shreds a soft, chewy, and bright white texture.
2
Steaming the dried shrimp
Rinse the dried shrimp and place in a small bowl. Add wine, then steam in a steamer or in a pot over water until fully tender.
3
Cooking
Heat a wok, add rendered pork fat, then pour in the chicken stock and pork stock. Add the dried tofu shreds and dried shrimp, and bring to a rolling boil over high heat. Add fine salt and Shaoxing wine, then move to low heat and simmer so the shreds plump up and absorb the flavors.
4
Finishing
Just before serving, bring back to a rolling boil over high heat. Add the pea shoots and MSG, and drizzle in rendered pork fat. Pour the dried tofu and soup into a soup bowl, sprinkle the shredded chicken and shredded ham on top, and arrange the pea shoots around the edge to finish.
