📝 About This Recipe
These elegant tofu knots are a masterclass in texture, offering a satisfyingly chewy bite that beautifully traps a rich, savory-sweet umami glaze. Originating from the heart of Chinese home cooking, this dish utilizes dried bean curd skin tied into intricate knots to create pockets for the aromatic braising liquid to seep into. It is a deeply comforting vegan centerpiece that delivers the complex, warming flavors of traditional 'Hong Shao' red-braising.
🥗 Ingredients
Main Ingredients
- 200 grams Dried Tofu Knots (rehydrated in warm water for 2 hours)
- 6-8 pieces Dried Shiitake Mushrooms (soaked, stems removed, and halved)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
Aromatics
- 2 inch piece Fresh Ginger (peeled and sliced into thick coins)
- 4 cloves Garlic (smashed)
- 3 whole Star Anise
- 1 piece Cinnamon Stick (about 3 inches long)
- 3-5 pieces Dried Red Chilies (optional, for a subtle heat)
- 3 stalks Green Onions (cut into 2-inch lengths)
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (primarily for the rich mahogany color)
- 2 tablespoons Shaoxing Rice Wine (can substitute with dry sherry)
- 1 tablespoon Rock Sugar (or granulated sugar; rock sugar adds a better gloss)
- 1.5 cups Mushroom Soaking Liquid (strained to remove grit)
- 1 teaspoon Toasted Sesame Oil (for the finishing aroma)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Ensure your tofu knots have been fully rehydrated in warm water until pliable and soft. Drain them and gently pat dry with a paper towel to prevent oil splattering.
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2
Heat the vegetable oil in a wok or a deep heavy-bottomed skillet over medium heat. Add the ginger slices, smashed garlic, and the white parts of the green onions.
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3
Sauté the aromatics for 2 minutes until they become fragrant and the garlic turns a pale golden brown.
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4
Add the star anise, cinnamon stick, and dried chilies to the pan. Toast them for 1 minute to release their essential oils into the fat.
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5
Increase the heat to medium-high and add the rehydrated tofu knots and shiitake mushrooms. Stir-fry for 3-4 minutes until the edges of the knots are slightly golden.
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6
Pour in the Shaoxing rice wine around the edges of the wok, letting it sizzle and deglaze the pan.
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7
Add the light soy sauce, dark soy sauce, and rock sugar. Stir well to ensure every knot is coated in the dark pigments of the soy.
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8
Pour in the reserved mushroom soaking liquid (or plain water if preferred). The liquid should almost cover the tofu knots.
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9
Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a lid and simmer gently for 20-25 minutes.
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10
Remove the lid. The knots should now be plump and dark. Increase the heat to high to reduce the sauce.
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11
Cook for another 5 minutes, stirring frequently, until the sauce thickens into a glossy, syrupy glaze that clings to the knots.
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12
Turn off the heat. Stir in the remaining green onion segments and the toasted sesame oil.
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13
Transfer to a serving platter, garnish with fresh cilantro and toasted sesame seeds, and serve immediately.
💡 Chef's Tips
Always use the soaking water from the dried shiitake mushrooms for the braising liquid; it contains an incredible concentration of natural umami. If you cannot find rock sugar, use brown sugar to mimic the depth of flavor and help achieve that signature sticky glaze. Be patient with the rehydration process—if the center of the knot is still hard, it won't absorb the sauce properly. Don't skip the dark soy sauce; while light soy provides the salt, the dark soy provides the beautiful 'red' color essential to this style of cooking. This dish actually tastes even better the next day as the knots continue to marinate in the residual juices.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the extra braising glaze. Pair with stir-fried bok choy or garlicky broccoli to add a fresh, crunchy contrast to the chewy tofu. Enjoy with a pot of hot Pu-erh or Oolong tea to cut through the richness of the soy glaze. For a larger feast, serve as a side dish to a light steamed fish or a ginger-scallion chicken.