A delicious Hand-Torn Taizhou Homestyle Braised Tofu recipe.
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Hand-Torn Taizhou Homestyle Braised Tofu
Other★ Easy10min
IngredientsWhat you'll need for Hand-Torn Taizhou Homestyle Braised Tofu
| Ingredient | Amount | Notes | |
|---|---|---|---|
| cooking oil | 1 | ||
| scallion segments | 3 | ||
| diced cured pork | 1 | ||
| dried shrimp | a pinch | ||
| bamboo shoots | 1 | ||
| wood ear mushrooms | 3-5 | ||
| oyster sauce (0-additive) | 1 | ||
| light soy sauce (0-additive) | 1 | ||
| Taizhou brine tofu | 1 | ||
| boiling water | 1-2 | ||
| chopped scallions | as needed |
Cooking StepsHow to cook Hand-Torn Taizhou Homestyle Braised Tofu step by step
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Step 1 DetailUse Taizhou-style brine tofu (also known as Baishuiyang tofu or Sanmen firewood-fired tofu). The key is salt-brine coagulation, slow firewood-fired cooking, mountain spring water, and natural draining — an intangible cultural heritage method. The tofu has a rich bean aroma, tender yet resilient texture, won’t break during prolonged cooking, and absorbs flavors exceptionally well. It’s known as “Zhejiang’s Number One Tofu.”
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Step 3 DetailHeat oil in a wok, fry the scallion segments, diced cured pork, and dried shrimp until fragrant. Add the blanched bamboo shoot slices and wood ear mushrooms, stir-fry until aromatic. Season with oyster sauce and light soy sauce. Turn the heat to high, pour in boiling water, then add the tofu. Cover and simmer for 5 minutes.
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