📝 About This Recipe
A cornerstone of Chinese home cooking, Hongshao Doufu is a masterclass in the 'Red Braising' technique, where soy sauce and sugar caramelize to create a glossy, mahogany-hued glaze. This dish transforms humble blocks of tofu into savory nuggets of gold, boasting a crisp exterior and a custard-like interior that absorbs the rich, umami-packed sauce. Infused with aromatic ginger, garlic, and star anise, it is a comforting, soul-warming dish that embodies the balance of sweet and savory perfectly.
🥗 Ingredients
Main Ingredients
- 16 ounces Firm Tofu (cut into 1-inch cubes and patted dry)
- 6 pieces Shiitake Mushrooms (fresh or rehydrated, sliced)
- 1/2 cup Carrot (sliced into thin rounds or blossoms)
- 3 tablespoons Vegetable Oil (for pan-frying)
Aromatics
- 3 cloves Garlic (thinly sliced)
- 1 inch Ginger (peeled and julienned)
- 2 whole Star Anise (provides a subtle licorice depth)
- 2 stalks Scallions (white parts cut into 1-inch lengths)
The Braising Liquid
- 2 tablespoons Light Soy Sauce (for saltiness and umami)
- 1 tablespoon Dark Soy Sauce (primarily for the deep red color)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 15 grams Rock Sugar (or 1 tablespoon granulated sugar)
- 1 cup Vegetable Stock (or water)
- 1 teaspoon Sesame Oil (to finish)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tablespoon water)
Garnish
- 1 stalk Scallions (green parts finely chopped)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy plate on top for 15 minutes to press out excess moisture; this ensures a better sear.
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2
Cut the pressed tofu into uniform 1-inch cubes. Pat them dry one last time to prevent oil splattering.
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3
Heat 2 tablespoons of vegetable oil in a wok or a large non-stick skillet over medium-high heat.
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4
Add tofu cubes in a single layer. Fry for 3-4 minutes per side until each face is golden brown and slightly crisp. Remove tofu and set aside on a plate.
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5
In the same pan, add the remaining tablespoon of oil. Add the star anise, ginger, sliced garlic, and white parts of the scallions. Stir-fry for 1 minute until fragrant.
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6
Add the sliced shiitake mushrooms and carrots. Sauté for 2-3 minutes until the mushrooms begin to soften.
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7
Deglaze the pan by pouring the Shaoxing wine around the edges, allowing it to sizzle and evaporate slightly.
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8
Add the light soy sauce, dark soy sauce, and rock sugar. Stir briefly to combine.
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9
Pour in the vegetable stock and bring the liquid to a gentle simmer.
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10
Carefully return the fried tofu cubes to the pan. Gently toss them to ensure they are coated in the liquid.
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11
Reduce heat to low, cover the pan, and let it braise for 10-12 minutes. This allows the tofu to absorb the flavors of the 'Red' sauce.
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12
Remove the lid. Increase the heat to medium-high to reduce the sauce slightly. Stir in the cornstarch slurry and cook for 1 minute until the sauce becomes thick and glossy.
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13
Turn off the heat and drizzle with sesame oil for a final aromatic punch.
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14
Transfer to a shallow bowl, garnish with chopped scallion greens and sesame seeds, and serve immediately.
💡 Chef's Tips
Always use firm or extra-firm tofu; soft tofu will break apart during the frying and braising process. Rock sugar is preferred over granulated sugar as it provides a more vibrant, mirror-like shine to the sauce. Don't skip the dark soy sauce; it is the ingredient responsible for the signature 'Red' (Hong) color. If you have time, rehydrate dried shiitake mushrooms instead of fresh ones—the soaking liquid can be used as the stock for extra depth. Be gentle when stirring the tofu after it has braised to keep the cubes intact and beautiful.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fluffy Jasmine rice to soak up the extra sauce. Pair with a side of stir-fried Bok Choy or Gai Lan with garlic for a balanced meal. This dish complements a crisp, cold lager or a light Oolong tea perfectly. For a spicy kick, serve with a side of crispy chili oil or Lao Gan Ma. Leftovers taste even better the next day as the tofu continues to marinate in the sauce.