📝 About This Recipe
A cornerstone of Shanghainese Buddhist cuisine, Hong Shao Kao Fu is a masterclass in texture and umami. This classic cold appetizer features porous wheat gluten that acts as a sponge, soaking up a rich, mahogany-hued braising liquid infused with star anise and ginger. With the earthy crunch of wood ear mushrooms and the sweetness of lily buds, it’s a complex, plant-based dish that proves meat is entirely optional for a deeply satisfying meal.
🥗 Ingredients
The Seitan Base
- 4 squares Sponge Wheat Gluten (Kao Fu) (fresh or frozen, roughly 300-400g)
- 1/2 cup Vegetable Oil (for shallow frying the gluten)
Aromatics and Textures
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated and trimmed)
- 20 pieces Dried Lily Buds (rehydrated and knotted)
- 1/4 cup Raw Peanuts (boiled for 15 minutes until slightly softened)
- 5-6 pieces Dried Shiitake Mushrooms (rehydrated and sliced; reserve soaking liquid)
- 3 slices Fresh Ginger (smashed)
- 2 whole Star Anise
- 1 small Cinnamon Stick
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness)
- 1.5 tablespoons Dark Soy Sauce (for rich color)
- 1 tablespoon Shaoxing Rice Wine
- 30 grams Rock Sugar (or 2 tbsp granulated sugar for a glossy finish)
- 1 teaspoon Sesame Oil (for finishing)
- 1.5 cups Mushroom Soaking Liquid (strained of grit)
👨🍳 Instructions
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1
Prepare the Kao Fu by hand-tearing the squares into bite-sized, irregular chunks (about 1 inch). Tearing creates more surface area than cutting, allowing for better sauce absorption.
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2
Blanch the torn Kao Fu in a large pot of boiling water for 5 minutes. This removes the slightly sour, fermented smell of the fresh gluten. Drain and rinse under cold water.
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3
Squeeze the Kao Fu chunks firmly between your palms to remove as much water as possible. They should be like dry sponges ready to soak up oil and sauce.
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4
In a wok or heavy skillet, heat 1/2 cup of vegetable oil over medium-high heat. Fry the Kao Fu chunks in batches until the edges are golden brown and slightly crisp. Remove and drain on paper towels.
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5
Discard all but 2 tablespoons of oil from the wok. Add the ginger slices, star anise, and cinnamon stick, stir-frying for 30 seconds until fragrant.
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6
Add the sliced shiitake mushrooms, wood ear mushrooms, knotted lily buds, and pre-boiled peanuts. Stir-fry for 2 minutes to meld the flavors.
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7
Return the fried Kao Fu to the wok. Toss well with the aromatics and vegetables.
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8
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir until the Kao Fu is evenly coated in the dark pigments.
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9
Add the rock sugar and the reserved mushroom soaking liquid (supplement with water if needed to just barely cover the ingredients).
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10
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes. The Kao Fu will slowly absorb the liquid and turn a deep mahogany color.
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11
Remove the lid and turn the heat back up to medium-high. Stir constantly as the sauce reduces to a thick, glossy glaze that coats every piece.
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12
Once the liquid has almost entirely evaporated, drizzle with sesame oil for fragrance and a final toss.
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13
Transfer to a serving plate. This dish is traditionally served at room temperature or chilled, which allows the flavors to deepen further.
💡 Chef's Tips
Always hand-tear the Kao Fu rather than using a knife; the jagged edges are essential for the authentic texture. Don't skip the shallow-frying step, as it prevents the gluten from becoming mushy during the long braise. If you can't find rock sugar, brown sugar is a better substitute than white sugar for a deeper flavor profile. Knotted lily buds are traditional; if you can't find them, extra shiitake mushrooms still make a delicious version. Ensure you squeeze the water out of the blanched seitan thoroughly, or it won't fry properly.
🍽️ Serving Suggestions
Serve as part of a traditional Shanghainese 'Cold Dish' spread alongside smashed cucumber salad. Pair with a hot bowl of plain congee or jasmine rice to balance the intense savory-sweet flavors. Enjoy as a high-protein snack straight from the fridge the next day. Accompany with a pot of strong Oolong or Pu-erh tea to cut through the richness of the braise.