Name: Braised Soy Tofu
Cuisine: China
Ingredients: 4 dried black fungi, soaked in warm water for 15 minutes and torn into large pieces; 1 tablespoon shaoxing; 250 ml (9 fl oz/1 cup) fresh chicken stock; 2 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 2 tablespoons light soy sauce; 300 g (10½ oz) firm tofu, cut into 4 pieces; vegetable oil, for deep-frying; 1 teaspoon sugar; ½ small carrot, finely sliced on the diagonal; 2 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, cut in half on the diagonal through the middle; ½ pickled bamboo shoot, diced

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This dish could easily sit in the stir-fry section, but I’ve put it in here as it’s saucy and delicious. You can make this ahead of time, pour it into a sand or clay pot and heat it up later on. I’ve grown to love all sorts of tofu, from fresh to silken to this firmer one, perfect for a cold winter’s night, or poured over rice when you feel like something light, tasty and delicious.