Braised Tofu

This one is so good with rice 🥰🍚 Anyone else loves tofu? 💕 (btw, I’m so glad that baba is not scared of deep-frying. I always need to stand faraway 🥺😅) 🥘 BRAISED TOFU (紅燒豆腐) RECIPE 1 box of silken tofu (17 oz) 5 oz of bamboo shoots 5 oz of hydrated shiitake mushrooms (~12 pcs) 2-3 cups of water 2 stalks of scallions SAUCE 1 tsp of minced garlic 1/2 tbsp of doubanjiang 1 tbsp oyster sauce 1/2 tbsp of soy sauce 1 tsp of dark soy sauce 1/2 tsp of sugar 2 tbsp of water a pinch of salt 2 tbsp of cornstarch slurry BLANCH BOK CHOY 6 oz of bok choy 1/2 tsp of salt 1 tbsp of oil 🥘 INSTRUCTIONS 1. Hydrate the shiitake mushrooms for 3-4 hours or use fresh ones 2. Cut ingredients - cut silken tofu into small cubes, bamboo shoots, and scallions 3. Heat up oil to ~300F. Deep fried the tofu until golden yellow. Set aside. 4. Fry minced garlic until golden yellow, and add doibanjiang, bamboo shoots mushroom and tofu. Stir fry and toss. 5. Add water, cover & braise for 5 minutes 6. SAUCE: Mix oyster sauce, soy sauce, dark soy sauce, sugar, chicken bouillon and water together 7. Pour it into the pan & braise for another 10 minutes 8. Blanch the bok choy & lay it on the bottom of the claypot 9. Mix in a ccorn starch slurry to thicken the sauce. Add scallions, salt and sesame oil 10. Pour it over the bok choy. 11. Enjoy! 🍚🥰

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