QUICK AND EASY BRAISED TOFU (HONGSHAO DOFU)
This quick and easy braised tofu recipe (hongshao dofu) is authentic and is easily made vegetarian just by using vegetable stock and vegetarian oyster sauce.
Provided by Sarah
Categories Tofu
Time 20m
Number Of Ingredients 18
Steps:
- Mix cornstarch and water into a slurry in a small bowl and set aside. Drain the tofu of excess liquid and cut into ½ inch thick slices. Wash and slice your mushrooms. If you are using the dried mushrooms, wash about 4 of them, soak in hot water for an hour, and trim the stems for before slicing.
- Make a stock mixture by combining the stock, oyster sauce, sesame oil, soy sauces, shaoxing wine, sugar, and salt in a bowl.
- Heat the wok over high heat and add the oil. Spread the tofu in 1 layer in the wok. Sear each side for about a minute. If you need more time to turn the tofu, reduce the heat to medium and take your time! Add the garlic to the wok.
- After another minute, add the stock mixture and the mushrooms. Return the heat to high if it's not already there. Give the wok a shake to prevent the tofu from sticking. When the mixture comes to a boil, lower the heat to medium, cover and let cook for about 5 minutes. Some of the liquid should evaporate.
- Remove the cover, turn the wok back up to high heat and add your vegetables. Gently toss them with the tofu, being careful not to break the tofu pieces. Quickly add the cornstarch slurry a little at a time to thicken the remaining liquid just enough to coat tofu and vegetables. If the sauce is too thick, just add more water or stock. If it's too thin, add more slurry. Give the dish a final toss, and serve immediately with some steamed rice.
Nutrition Facts : Calories 199 kcal, Carbohydrate 14 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 795 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
HONG DOU TANG
Sweet red bean soup is a dessert fixture at Chinese banquets and during the Lunar New Year, when many households also enjoy it as a light snack. It may owe part of its popularity to the fact that in Chinese culture red beans are said to provide strength because of their color (red symbolizes power) and the amount of protein they contain. The soup, which contains chewy small tapioca pearls, is typically thin. We wanted a heartier version, so developed this recipe accordingly. You can always thin it with some water, if you prefer. It's also lightly sweetened, so feel free to add more sugar.
Provided by Food Network Kitchen
Categories dessert
Time 9h45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Soak the beans in a medium bowl with enough cold water to cover by about 2 inches, for at least 8 hours or overnight.
- When the beans are almost ready, soak the dried tangerine peel in a small bowl with enough warm water to cover until softened, about 20 minutes. Using a spoon, scrape off as much of the white pith as possible, then finely chop the peel.
- Drain the beans and transfer them to a 5-quart Dutch oven. Add 1 teaspoon of the chopped tangerine peel, the baking soda and 7 cups cold water and bring to a boil. Reduce to a simmer and cook the beans, partially covered and stirring occasionally, until soft, about 1 hour.
- Meanwhile, soak the tapioca pearls in a small bowl with enough cold water to cover until softened, about 30 minutes. Drain and set aside.
- When the beans are ready, strain out 1/2 cup of the cooked beans and transfer to a small bowl. Mash with a fork or potato masher and then return the mashed beans to the pot. Add the drained tapioca pearls, sugar and salt. Simmer over medium-low heat, stirring occasionally, until the pearls are completely clear and soft, about 15 minutes. Serve hot.
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