📝 About This Recipe
A hallmark of the refined Jiangsu/Huaiyang tradition, Gentry’s Tofu is a masterclass in texture and subtle, layered flavors. This dish elevates humble bean curd into a luxury experience by braising it in a rich, golden broth infused with savory ham and dried seafood. It is a testament to the 'Su' culinary philosophy: emphasizing the original flavor of the ingredients through meticulous technique and gentle heat.
🥗 Ingredients
Main Ingredients
- 500 grams Medium-firm tofu (cut into 1-inch cubes)
- 30 grams Jinhua ham or Prosciutto (finely minced)
- 3-4 pieces Dried scallops (Conpoy) (soaked in warm water and shredded)
- 100 grams Fresh shrimp (peeled, deveined, and diced)
- 3 pieces Shiitake mushrooms (rehydrated and finely diced)
The Braising Liquid
- 2 cups Chicken stock (high quality or homemade)
- 1 tablespoon Shaoxing rice wine
- 3 slices Ginger (smashed)
- 1/4 teaspoon White pepper (ground)
- 1/2 teaspoon Salt (adjust to taste)
Thickening and Garnish
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to make a slurry)
- 2 stalks Scallions (finely chopped green parts only)
- 1/2 teaspoon Sesame oil (for finishing)
- 1 tablespoon Chicken fat or Lard (optional, for authentic richness)
👨🍳 Instructions
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1
Begin by prepping the dried scallops. Soak them in warm water for at least 30 minutes, then steam them for 10 minutes until soft. Shred them into fine threads and reserve the soaking liquid.
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2
Blanch the tofu cubes in boiling salted water for 2 minutes. This removes the 'raw' bean taste and toughens the exterior slightly so the cubes don't break during braising. Drain carefully.
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3
Heat a wok or heavy-bottomed pan over medium heat. Add a tablespoon of neutral oil (or chicken fat for extra silkiness).
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4
Add the ginger slices, minced Jinhua ham, and diced shiitake mushrooms. Sauté for 2 minutes until the aroma of the ham is released and the mushrooms are slightly golden.
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5
Deglaze the pan with Shaoxing rice wine, scraping up any savory bits from the bottom.
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6
Pour in the chicken stock and the reserved scallop soaking liquid. Bring the mixture to a gentle boil.
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7
Carefully slide the blanched tofu cubes into the broth. Lower the heat to a simmer.
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8
Add the shredded scallops and the diced shrimp to the pot. The shrimp will cook quickly and add sweetness to the broth.
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9
Season with white pepper and salt. Note that the ham and scallops are naturally salty, so taste before adding more salt.
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10
Cover and simmer gently for 10-12 minutes. This allows the tofu to absorb the 'umami' essence of the seafood and ham.
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11
Remove the ginger slices. Slowly pour the cornstarch slurry into the simmering liquid while gently swirling the pan (do not stir vigorously or the tofu will break).
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12
Once the sauce has thickened to a glossy glaze that coats the back of a spoon, turn off the heat.
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13
Drizzle with a touch of sesame oil and garnish generously with the chopped green scallions for a pop of color and freshness.
💡 Chef's Tips
Always use medium-firm tofu; silken tofu is too fragile for this long braise, while extra-firm won't absorb enough broth. Don't skip the blanching step as it is the secret to keeping the tofu intact and removing any bitterness. If you cannot find Jinhua ham, a high-quality dry-cured prosciutto or pancetta provides a similar salty depth. For a truly 'gentry' level experience, use a homemade stock simmered from an old hen and pork bones. Avoid using dark soy sauce in this dish; the goal is a clean, golden, and translucent sauce.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the luxurious braising liquid. Pair with a light, stir-fried green vegetable like Pea Shoots with Garlic to balance the richness. A crisp, chilled glass of Riesling or a warm cup of Dragon Well (Longjing) green tea complements the delicate seafood notes. This dish is best served in a shallow porcelain bowl to showcase the uniform cuts of the ingredients.