TOFU SEASONING RECIPE RECIPES

12 BEST TOFU RECIPES – THE KITCHEN COMMUNITY

12 Best Tofu Recipes – The Kitchen Community image

Tofu is perhaps the most misunderstood food in the world. Far too many people think tofu recipes are bland. Little do they know that tons of incredible tofu dishes will make them forget about meat. Healthy tofu recipes don't have to be a "sacrifice," or a chore to make or eat. You can find many

Provided by Cassie Marshall

Ingredients

CHAOZHOU FLAVOR-POTTED TOFU RECIPE | EPICURIOUS

Chaozhou Flavor-Potted Tofu Recipe | Epicurious image

This easy Chinese tofu recipe is cooked in a braising liquid that can be used over and over again. The broth is referred to as “the master sauce” in China.

Provided by Kian Lam Kho

Number Of Ingredients 20

Ingredients

2 Tbsp. vegetable oil
1 (2-inch-long) piece fresh ginger
2 scallions (white, green, or both white and green parts), cut into 2-inch-long pieces
4 garlic cloves
1 lemongrass stalk, cut into 1-inch pieces
10 cups chicken broth or water
1 cup Shaoxing cooking wine
½ cup soy sauce
¼ cup white rice wine
¼ cup sugar
4 whole star anise
1 (2-inch) square of cassia bark
1 tablespoon whole cloves
1 tablespoon coriander seeds
1 black cardamom pod
2 slices dried licorice
5 bay leaves
1 (2-inch) square dried tangerine peel
3 cups vegetable oil
12 ounces firm tofu, quartered and patted dry

Steps:

To make the braising broth, put the vegetable oil, ginger, scallions, garlic, and lemongrass in a stockpot and fry over high heat until lightly browned, about 3 minutes. Add the rest of the braising broth ingredients and bring the liquid to a boil. Turn the heat down to low and simmer for 1 hour. Strain the braising broth through a fine-mesh sieve into a large pot, discarding all the aromatics and spices.
Heat the vegetable oil in a wok over high heat until it is just beginning to smoke, about 395ºF. Put the tofu in the oil and deep-fry until a brown skin forms on the outside, about 5 minutes. Remove the tofu from the oil and drain it on paper towels.
Put the braising broth, along with any leftover broth, in a saucepan and add the tofu. Set the heat to low and simmer the tofu, covered, for 30 minutes or until it has absorbed the flavors.
Remove the pot from the heat and let it cool completely. Take the tofu out of the pot and store it, submerged in the broth, in a covered container in the refrigerator.
Cut the tofu into ¼-inch-thick slices, pour a little bit of the braising broth over the slices, and serve at room temperature.

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