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Hand-Torn Taizhou Homestyle Braised Tofu
This homemade Taizhou-style tofu is a fresh and comforting dish full of local flavor. Cut into pieces, it’s coated with savory diced salted pork and dried shrimp, along with crisp bamboo shoots and black fungus, all served in a naturally delicious sauce made from oyster sauce and light soy sauce. The tofu absorbs the rich […]
- Prep
- 5m
- Cook
- 5m
- Total
- 10m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Hand-Torn Taizhou Homestyle Braised Tofu
| Ingredient | Amount |
|---|---|
| cooking oil | 1 as needed |
| scallion segments | 3 as needed |
| diced cured pork | 1 as needed |
| dried shrimp | a pinch |
| bamboo shoots | 1 as needed |
| wood ear mushrooms | 3-5 |
| oyster sauce (0-additive) | 1 as needed |
| light soy sauce (0-additive) | 1 as needed |
| Taizhou brine tofu | 1 as needed |
| boiling water | 1-2 |
| chopped scallions | as needed |
- cooking oil1 as needed
- scallion segments3 as needed
- diced cured pork1 as needed
- dried shrimpa pinch
- bamboo shoots1 as needed
- wood ear mushrooms3-5
- oyster sauce (0-additive)1 as needed
- light soy sauce (0-additive)1 as needed
- Taizhou brine tofu1 as needed
- boiling water1-2
- chopped scallionsas needed
Cooking StepsHow to cook Hand-Torn Taizhou Homestyle Braised Tofu step by step
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Step 1Use 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 2Tear the brine tofu into small pieces by hand.
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Step 3Heat 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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Step 4Sprinkle with chopped scallions and serve.
Hand-Torn Taizhou Homestyle Braised Tofu
This homemade Taizhou-style tofu is a fresh and comforting dish full of local flavor. Cut into pieces, it’s coated with savory diced salted pork and dried shrimp, along with crisp bamboo shoots and black fungus, all served in a naturally delicious sauce made from oyster sauce and light soy sauce. The tofu absorbs the rich […]
Ingredients
- 1 as needed cooking oil
- 3 as needed scallion segments
- 1 as needed diced cured pork
- a pinch dried shrimp
- 1 as needed bamboo shoots
- 3-5 wood ear mushrooms
- 1 as needed oyster sauce (0-additive)
- 1 as needed light soy sauce (0-additive)
- 1 as needed Taizhou brine tofu
- 1-2 boiling water
- as needed chopped scallions
Instructions
-
Use 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.”
-
Tear the brine tofu into small pieces by hand.
-
Heat 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.
-
Sprinkle with chopped scallions and serve.
