Chinese Braised Tofu with Black Vinegar

Chinese Braised Tofu with Black Vinegar

Recipe only

There are many types of tofu and it a very popular ingredient in Asian cooking. You will also see it labeled as bean curd, made by coagulating soy milk and pressing the curds into blocks. There are many health benefits to eating tofu, but it does need to be dressed up a bit. This recipe uses some fantastic Chinese ingredients to make this a great meal for the family or friends.

INGREDIENTS

2 Tablespoons oil

braised shiitake mushrooms, sliced

small handful of Chinese pickled mustard greens or Vietnamese dua chua (comes in a seal plastic bag), sliced

small handful pickled salted radish, sliced

2.5 cm piece peeled fresh ginger cut into very thin lengths

2 spring onions, sliced

2 tablespoons Shaoxing rice wine

1 tablespoon kecap manis

1 tablespoon Chinkiang vinegar

1 tablespoon light soy sauce

1 teaspoon grated palm sugar

1 cup (250 ml) homemade chicken stock

300 g firm tofu, cut into 6 cubes

1/2 Lebanese cucumber, finely sliced

1 teaspoon Sichuan peppercorns, roasted and ground

METHOD

1. Heat the vegetable oil in a wok until just smoking. Add the mushrooms, mustard greens, radish, ginger and spring onions, and stir-fry until fragrant, this will take about 1-2 minutes.. Now deglaze the wok with the Shaoxing rice wine. Add the kecap manis, vinegar, soy sauce, palm sugar and stock.Check the taste, then add the tofu cubes and reduce the heat to very low. Cover the wok with a lid and cook for 4-5 minutes. Carefully transfer to a serving bowl taking care NOT to break the tofu. Top with the cucumber slices and sprinkle with the Sichuan pepper to serve.