Red-Braised Golden Tofu with Dried Shiitake

What you need

• 400 g (14 oz) firm tofu, pressed 10 min, cut into 2.5 cm (1 in) cubes
• 8 dried shiitake mushrooms
• 3 tbsp neutral oil
• 2 cloves garlic, sliced
• 4 slices fresh ginger, thin
• 2 stalks scallions, whites sliced, greens cut into rings
• 1 tbsp Shaoxing wine, or dry sherry
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tsp cornstarch, mixed with 2 tbsp cold water
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Soak the shiitake in 250 ml of hot water until fully soft, about 30 min. Meanwhile press the tofu between towels under a weight for 10 min.

2. 2

   Lift out the mushrooms and squeeze them over the bowl. Strain the soaking liquid and keep it. Cut off the stems and slice the caps.

3. 3

   Pat the tofu dry. Heat 2 tbsp of the oil in a wide nonstick pan over medium-high heat.

4. 4

   Fry the tofu in one layer, turning gently, until golden and firm on most sides, 6-8 min. Remove to a plate.

5. 5

   Add the remaining oil to the pan. Stir the garlic, ginger and scallion whites for 20 seconds until fragrant.

6. 6

   Add the shiitake and stir for 1 min. Splash in the Shaoxing wine.

7. 7

   Pour in 200 ml of the soaking liquid with the oyster sauce, light soy sauce, dark soy sauce and sugar. Bring to a boil.

8. 8

   Return the tofu to the pan. Reduce the heat to low, cover and simmer for 8 min, turning the cubes once.

9. 9

   Stir the cornstarch mixture and pour it in. Cook, stirring gently, until the sauce turns glossy and clings, about 30 seconds.

10. 10

    Turn off the heat, drizzle with the sesame oil and scatter the scallion greens on top. Serve hot with rice.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.