📝 About This Recipe
A cornerstone of Shanghainese cuisine, this classic cold appetizer or side dish transforms humble wheat gluten into a flavor-packed sponge. The porous 'Kao Fu' is braised in a rich, sweet, and savory soy-based sauce alongside earthy wood ear mushrooms, crunchy lily buds, and buttery peanuts. It is a masterclass in texture and the quintessential 'Ben Bang' flavor profile that balances umami with a delicate sweetness.
🥗 Ingredients
The Aromatics and Proteins
- 6 ounces Dried Wheat Gluten (Kao Fu) (typically comes in 1-inch cubes or large squares)
- 1/2 cup Dried Wood Ear Mushrooms (rehydrated and stems removed)
- 6-8 pieces Dried Shiitake Mushrooms (rehydrated, soaking liquid reserved)
- 1/4 cup Dried Lily Buds (rehydrated and tough ends trimmed)
- 1/3 cup Raw Peanuts (boiled for 15 minutes until slightly softened)
- 3 slices Ginger (peeled and smashed)
- 2 whole Star Anise
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 1.5 tablespoons Dark Soy Sauce (for that iconic deep mahogany color)
- 2 tablespoons Rock Sugar (crushed; provides a glossy sheen)
- 1 tablespoon Shaoxing Rice Wine (for aromatic complexity)
- 1.5 cups Mushroom Soaking Liquid (strained to remove grit)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 4 tablespoons Vegetable Oil (for searing the gluten)
👨🍳 Instructions
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1
Begin by rehydrating your dried ingredients. Place the wheat gluten, wood ear mushrooms, shiitake mushrooms, and lily buds in separate bowls of warm water. Let them soak for at least 30-45 minutes until fully softened.
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2
While soaking, boil the raw peanuts in a small pot of water for 15 minutes. Drain and set aside; they should be cooked but still have a slight snap.
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3
Prepare the rehydrated ingredients: Squeeze the excess water out of the wheat gluten cubes like a sponge. Tear or cut them into bite-sized 1-inch pieces. Halve the shiitake mushrooms and tear the wood ear mushrooms into smaller bite-sized pieces. Tie a simple knot in each lily bud to ensure they maintain a great texture during braising.
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4
This is the most important step: Blanch the wheat gluten in boiling water for 5 minutes to remove any sour or yeasty odors. Drain and rinse under cold water, then squeeze them very dry. The drier they are, the more sauce they will absorb later.
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5
Heat 3 tablespoons of vegetable oil in a wok or heavy-bottomed pan over medium-high heat. Add the wheat gluten cubes and sear them until the edges are golden brown and slightly crispy. Remove and set aside.
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6
In the same pan, add the remaining tablespoon of oil. Sauté the ginger slices and star anise for 30 seconds until fragrant.
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7
Add the shiitake mushrooms, wood ear mushrooms, lily buds, and peanuts to the pan. Stir-fry for 2 minutes to coat them in the aromatic oil.
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8
Return the seared wheat gluten to the pan. Pour in the Shaoxing rice wine, light soy sauce, and dark soy sauce, tossing everything together until the gluten is evenly stained dark.
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9
Pour in the 1.5 cups of reserved mushroom soaking liquid (ensure it is strained) and add the rock sugar. The liquid should almost cover the ingredients.
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10
Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer for 20-25 minutes. This allows the gluten to act as a sponge, drawing all the savory juices into its pores.
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11
Remove the lid and turn the heat back up to medium-high. Stir constantly as the sauce reduces. You want the sauce to thicken into a syrupy glaze that coats every piece beautifully.
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12
Once the sauce has almost completely evaporated and the dish looks glossy, turn off the heat. Drizzle with sesame oil and give it one final toss.
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13
Transfer to a serving platter. While it can be eaten warm, the flavors develop significantly if allowed to cool to room temperature or chilled in the refrigerator.
💡 Chef's Tips
Always squeeze the wheat gluten thoroughly after blanching; if it's full of water, it won't absorb the braising liquid. If you can't find rock sugar, substitute with granulated sugar, but rock sugar provides a superior glossy finish. Tying knots in the lily buds isn't just for looks—it prevents them from falling apart during the long simmer. Don't skip the searing step for the gluten; the slightly crispy exterior provides a necessary textural contrast to the soft mushrooms. This dish tastes even better the next day, making it a perfect make-ahead option for dinner parties.
🍽️ Serving Suggestions
Serve at room temperature as part of a traditional Chinese multi-course cold appetizer spread. Pair with a crisp, chilled Riesling to balance the sweet and savory soy notes. Serve alongside a bowl of plain congee or steamed jasmine rice for a comforting vegetarian meal. Accompany with a side of blanched bok choy to provide a fresh, crunchy contrast to the soft braised textures. Garnish with a few sprigs of fresh cilantro or sliced scallions for a pop of color.