Braised duck with tofu

Name: Braised duck with tofu
Ingredients: 25 oz/1 oz fresh root ginger, finely grated; 4 garlic cloves, crushed; 75 ml/5 tbsp groundnut (peanut) oil; 250 g/9 oz firm tofu, drained and cut into bitesize cubes; 2 duck breast fillets; 30 ml/2 tbsp Chinese wine or dry sherry; pickled ginger; 15 ml/1 tbsp oyster sauce; 30 ml/2 tbsp Chinese wine or dry sherry; 1 large onion, sliced; 30 ml/2 tbsp hoisin sauce

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

As a winter warmer this dish is very comforting, with its wine sauce and blended seasonings that bring out the flavour of the duck. While fruity sauces like plum really cut the fat of duck, aromatics like garlic and ginger also do the same job. Tofu pieces with their firm outside and soft centre provide the perfect contrast.

Ingredients

2 duck breast fillets
75 ml/5 tbsp groundnut (peanut) oil

Main course
Winter

Method

Cut the duck breasts into slices about 5mm/¼in thick.
Heat the oil in a wok until smoking hot and fry the tofu cubes until a brown skin forms on all sides. Remove with a slotted spoon and drain on kitchen paper. Set aside. Add the duck pieces to the wok and fry in the remaining oil over a high heat for 2 minutes. Remove with a slotted spoon and drain on kitchen pa

Ingredients

Method

Photos