Braised Tofu

Braised Tofu

Ingredients

• 3 soft tofu
• half onion
• a few garlic
• a few small chili peppers
• 2 scallion
• 2 doubanjiang (broad bean paste)
• 1 cornstarch
• as needed cooking oil
• to taste salt
• a pinch white pepper
• a pinch sugar
• 2 beer
• a pinch chicken bouillon
• a drizzle sesame oil

Instructions

1. Cut the soft tofu into cubes — any size you like. You can also use firm tofu if you prefer.
2. Boil water in a pot. Once boiling, add the tofu and cook briefly, then remove and cool in cold water. You can skip this step if you are in a hurry.
3. Dice the onion, garlic, small chilies, and scallion. Prepare the doubanjiang (regular broad bean paste, not Pixian). Mix cornstarch with water.
4. Heat oil in a wok. Add garlic and small chilies, stir-fry until fragrant.
5. Add the onion and stir-fry until fragrant.
6. Add the doubanjiang.
7. Add white pepper, a pinch of sugar, and light soy sauce.
8. Drain the tofu and add to the wok.
9. Gently push with the back of your spatula to mix evenly, or just shake the wok. Do not stir vigorously or the tofu will break.
10. Add 2 tbsp beer. Cover and let it simmer briefly. If you do not have beer, just skip this step.
11. Pour in the cornstarch slurry. Gently push with the back of the spatula to coat the tofu evenly. Let the sauce thicken.
12. Taste and adjust salt if needed. Add chicken bouillon, sprinkle with scallions, and drizzle with sesame oil.
13. My dad can literally finish the whole plate by himself!