Chinese Food

Introduction

Tofu, a staple in many Asian cuisines, is a versatile and nutritious food derived from soybeans. It comes in various textures, from soft and silken to firm and extra-firm, catering to diverse culinary needs. Among the myriad tofu dishes, spicy braised tofu stands out for its rich, savory flavor and tender texture. This article will guide you through the process of making spicy braised tofu using white tofu, a type commonly recognized for its firmness and ability to hold up well to cooking processes like braising.

Understanding White Tofu

Before diving into the recipe, it’s essential to understand the characteristics of white tofu. White tofu, also known as firm tofu or regular tofu, has a moderate moisture content and a dense, cohesive structure. This makes it ideal for dishes that require the tofu to absorb flavors and maintain its shape during cooking. Unlike soft tofu, which is delicate and prone to breaking, white tofu can be sliced, fried, or braised without disintegrating.

Ingredients and Equipment

To make spicy braised tofu, you’ll need a few key ingredients and some basic kitchen equipment. Here’s a comprehensive list:

Ingredients:

1. White Tofu (1 block, about 14 ounces or 400 grams): Choose a block of firm tofu with a smooth, even texture and no visible signs of discoloration or mold.

2. Vegetable Oil (for frying): About 2 to 3 tablespoons, depending on the size of your pan and how much tofu you’re frying at once.

3. Scallions (2 stalks): Finely chopped for garnish.

4. Garlic (3 cloves): Minced for flavor.

5. Ginger (1 small piece): About 1 tablespoon, finely chopped or grated.

6. Fresh Chili Peppers (2 to 3): Depending on your preference for spiciness, finely chopped. Adjust the number based on the pepper’s heat level and your tolerance for spice.

7. Light Soy Sauce (3 tablespoons): Adds a savory, umami-rich flavor.

8. Dark Soy Sauce (1 tablespoon): Provides color and a deeper, slightly sweet flavor.

9. Shaoxing Wine (2 tablespoons): Optional but recommended for enhancing the dish’s aroma and flavor. If unavailable, you can substitute with dry sherry or a mix of water and a splash of vinegar.

10. Sugar (1 teaspoon): Balances the soy sauce’s saltiness and adds a hint of sweetness.

11. Chicken or Vegetable Broth (1 cup): Use homemade or store-bought, low-sodium broth for the best results.

12. Cornstarch Slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): For thickening the sauce at the end.

13. Sesame Oil (1 teaspoon): Adds a nutty, fragrant finish.

    

14. White Pepper (a pinch): For a subtle heat and peppery flavor.

15. Salt (to taste): Only if needed, as the soy sauces are already salty.

Equipment:

1. Cutting Board and Knife: For slicing the tofu and chopping the aromatics.

2. Large Skillet or Wok: For frying the tofu.

3. Measuring Cups and Spoons: For accurately measuring ingredients.

4. Saucepan or Deep Skillet: For braising the tofu.

5. Spatula or Wooden Spoon: For stirring and flipping the tofu during cooking.

6. Strainer or Slotted Spoon: For removing the tofu from the oil after frying.

7. Bowl: For mixing the cornstarch slurry.

Step-by-Step Recipe

Now that you have all the ingredients and equipment ready, let’s proceed with the recipe.

Step 1: Prepare the Tofu

1. Drain the Tofu: Place the block of tofu on a plate lined with paper towels. Cover it with additional paper towels and press gently to remove excess moisture. This step is crucial to ensure the tofu fries crisply without becoming soggy.

2. Slice the Tofu: Cut the tofu into bite-sized pieces, about 1-inch thick. Aim for uniform slices to ensure even cooking.

   

Step 2: Fry the Tofu

1. Heat the Oil: Pour vegetable oil into a large skillet or wok and place it over medium-high heat. The oil should be hot but not smoking.

2. Fry the Tofu: Carefully place the tofu slices in the hot oil, making sure they’re not overcrowded. Fry until golden brown on one side, about 2-3 minutes, then flip and fry the other side until equally golden. Use a spatula to gently flip the tofu to avoid breaking it.

3. Transfer the Tofu: Once fried, use a strainer or slotted spoon to transfer the tofu to a plate lined with paper towels to drain excess oil. Set aside.

Step 3: Prepare the Aromatics and Sauce

1. Chop the Aromatics: While the tofu is frying, prepare the scallions, garlic, ginger, and chili peppers. Finely chop the scallions, mince the garlic, grate or finely chop the ginger, and finely chop the chili peppers.

2. Mix the Sauce: In a small bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine (or substitute), sugar, and a pinch of white pepper. Stir until the sugar is dissolved. Taste and adjust the seasoning if necessary.

Step 4: Braise the Tofu

1. Heat the Pan: In the same skillet or wok used for frying (you can wipe out any excess oil with a paper towel), add a small amount of fresh vegetable oil if needed and place it over medium heat.

2. Sauté the Aromatics: Add the minced garlic, grated ginger, and chopped chili peppers to the pan. Sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as it will turn bitter.

3. Add the Broth and Sauce: Pour in the prepared sauce mixture and chicken or vegetable broth. Stir to combine.

4. Add the Tofu: Carefully add the fried tofu pieces to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer.

5. Simmer and Braise: Allow the tofu to simmer gently, uncovered, for about 10-15 minutes, or until the sauce has thickened slightly and the tofu has absorbed the flavors. Gently stir occasionally to prevent sticking and ensure even cooking.

Step 5: Thicken the Sauce and Finish

1. Prepare the Cornstarch Slurry: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.

   

2. Thicken the Sauce: Add the cornstarch slurry to the tofu mixture, stirring gently to combine. Continue simmering for another 1-2 minutes until the sauce has thickened to your desired consistency.

3. Add Sesame Oil: Stir in the sesame oil and taste the sauce for seasoning. Add salt if needed, but remember that the soy sauces are already salty.

Step 6: Serve and Garnish

1. Transfer to a Serving Dish: Carefully transfer the braised tofu to a serving dish, ensuring the sauce is evenly distributed.

2. Garnish: Sprinkle the finely chopped scallions over the top for a fresh, aromatic finish.

Serving Suggestions

Spicy braised tofu pairs wonderfully with a variety of sides. Here are some suggestions to complete your meal:

• Steamed Rice: The creamy texture of steamed rice complements the savory, spicy tofu perfectly.
• Stir-Fried Vegetables: Add a colorful and nutritious side with stir-fried broccoli, bell peppers, or snap peas.
• Noodles: Serve over your favorite noodles, such as udon, soba, or even spaghetti, for a hearty, satisfying dish.
• Pickled Vegetables: Add a tangy, crunchy contrast with pickled cucumbers, radishes, or carrots.

Storage and Reheating

Leftover spicy braised tofu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the tofu and sauce in a saucepan over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.

Conclusion

Making spicy braised tofu with white tofu is a rewarding culinary experience that combines simple ingredients and techniques to create a flavorful, satisfying dish. The tofu’s ability to absorb the rich, spicy sauce makes it a versatile main course or side dish. Whether you’re serving it to family and friends or enjoying it as a solo meal, spicy braised tofu is sure to delight your taste buds and leave you feeling satisfied.

With this recipe, you’