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Hongshao doufu
Red-braised tofu
Hongshao doufu (红烧豆腐): pan-fried tofu red-braised in soy, ginger and spring onion
Hongshao doufu is the meat-free cousin of red-braised pork, cooked in home kitchens from Shanghai to Sichuan as a weeknight dinner with rice and a green vegetable. Slices of firm tofu are fried until golden, then braised in a glossy, mahogany sauce of light and dark soy, a little sugar, ginger and spring onion until they turn sweet-salty and slightly chewy. This version skips the usual splash of Shaoxing wine. A portion gives about 26 g of protein, from 200 g of firm tofu each. The common mistake is moving the tofu too soon in the pan; leave it until it releases on its own, or it tears. Chef's tip: let the sauce reduce until it bubbles thickly and coats the back of a spoon; that is when the tofu is properly lacquered.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb firm tofupressed for 10 minutes, cut into 1.5 cm thick slices
- 3 tbsp vegetable oil
- 1 ⅛ in fresh gingersliced
- 3 garlic clovessliced
- 4 spring onionswhites cut into 4 cm lengths, greens sliced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 ½ tbsp sugaror rock sugar
- 1 cup waterhot
- 1 tsp cornflour (optional)mixed with 1 tbsp water
- 1 tsp toasted sesame oil (optional)
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Method
0/6 doneStep 1: Pat 1 ¾ lb firm tofu dry with kitchen paper so it doesn't spit in the pan.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick frying pan over a medium-high heat. Lay in the tofu and fry for 3–4 minutes a side, without moving it, until both sides are deep golden. Lift out.
8 minStep 3: In the oil left in the pan, fry 1 ⅛ in fresh ginger, 3 garlic cloves and the spring onion whites from 2 ⅜ spring onions for 1 minute, until fragrant.
1 minStep 4: Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 ½ tbsp sugar and 1 cup water and stir until the sugar dissolves. Return the tofu in one layer.
1 minStep 5: Simmer over a medium heat for 8–10 minutes, turning the tofu once, until the sauce has reduced by about two thirds and is glossy and dark. If it is still thin, stir in 1 tsp cornflour and bubble for 30 seconds.
10 minStep 6: Drizzle with 1 tsp toasted sesame oil, scatter over the rest of 1 ⅝ spring onions and serve hot with rice.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 26 g
- Carbs
- 13 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hongshao doufu take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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