Red-cooked tofu from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 202) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • chawkins on December 21, 2020

    I was apprehensive about deep frying the tofu, but surprisingly there were no splattering at all, I did sit the cut-up pieces of tofu on paper towels for over an hour before frying though. I was worried that the dish would be too saucy when a cup and a half of water was added before the 10-minute braise, but all that sauce was mostly absorbed by the end of the braise. The end result was very flavorful dish.

  • L.Nightshade on February 21, 2016

    This was part of our dinner for vegan friends, so we made it without the pork. We had a brief discussion about the mushrooms, as Mr. N wondered why we wouldn't use fresh, instead of rehydrated dried shiitakes. I think the dried mushrooms added a much more condensed flavor, and a heartier texture to the dish. In addition, I used the mushroom soaking water instead of adding plain water. All in all a wonderfully flavorful dish. I'd like to try it with the pork too. I do wonder what it would be like if the tofu wasn't deep fried before the braising, whether it might absorb even more flavor from the liquids.

  • Gio on February 18, 2016

    Pg. 202. This was a great dish that we both enjoyed eating. Loved the way the tofu absorbed the flavorful braising sauce. We followed the recipe implicitly, using the full amount of oil, peanut oil in our case, and a lovely new Chinese wine with no salt, Pearl River Bridge King Kian. Absolutely wonderful final dish and we are looking forward to cooking it again,

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