Red Braised Tofu
Hong Shao Doufu (红烧豆腐)
Soft cubes of jiggly tofu are deeply flavored by a spicy fragrant meat sauce made from minced pork belly stir-fried with ginger, garlic, and Sichuan chili bean paste.
Red Braised Tofu at first glance make look eerily similar to another more famous Sichuan dish called Mapo Tofu (麻婆豆腐). Even many of the ingredients are the same. However, this is NOT Mapo Tofu. Mapo Tofu is a specific dish named after a specific person from a specific restaurant in Chengdu. Red Braised Tofu, on the other hand, is a simple homestyle Tofu Dish with countless variations that are found all over Sichuan. Mapo Tofu is sizzling and spicy (麻辣), whereas Red Braised Tofu is fragrant and spicy (香辣).
Despite these clear differences, Red Braised Tofu is still often referred to as Mapo Tofu and the term Red Braised Tofu is not well known. My theory is that Mapo Tofu may have originated as one chef’s advanced version of the following dish. Red Braised Tofu, as noted, is simply a common homestyle Tofu Dish and, therefore, has many variations. One such version, served at a restaurant in Chengdu, become known as Mapo Tofu. The dish became so popular that other Tofu Dishes with similar appearances started being called Mapo Tofu. So, I think of Red Braised Tofu as a sort of precursor to Mapo Tofu or, at the very least, as a quick’n’easy lazy-man’s version thereof.
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Prep Time: 15 min |
Cook Time: 10 min |
Total Time: 25 min |
Serving: 2 people |
Ingredients
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400 – 500 grams of firm Tofu (老豆腐) |
Directions
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1.) Cut the Tofu into 1-inch-thick slices, laying the slices flat and stacking them neatly after each cut. Cut down the length of the slices cutting them into 1-inch-thick strips. Then, rotate and cut across the strips cutting the Tofu into 1-inch cubes. 2.) Wash off the Pork Belly, pat it dry with a paper towel, and using a cleaver in each hand, mince it into ground pork. Set the minced Pork Belly aside in a small bowl. 3.) Prepare the Aromatics, placing them into the same bowl:
4.) Cut the green stalk of Small Scallion into 1/2-inch pieces and set them aside in their own bowl to be used as a Garnish. 5.) Fill a pot with about 3 Liters of Water and add 1 Tbsp. of Salt. Heat the pot on high and bring the Water to a boil. Add the Tofu and cook the cubes for about 2 minutes. Remove the Tofu cubes and discard the water. 6.) Heat a seasoned wok on medium heat and add about 1/4 cup of Peanut Oil. When hot add the minced Pork Belly and stir-fry it until a little over half cooked. 7.) Add the Aromatics and stir-fry them briefly. Then, quickly stir in the Sichuan Chili Bean Paste until it becomes one with the Oil. 8.) Pour in 2 cups of Water, increase the heat to high, and add the Sauces (Light Soy Sauce and Rice Wine). Bring the Sauce to a low boil and carefully slide in the Tofu cubes. 9.) Gently mix in the Seasonings (MSG and Chicken Bouillon Powder) and then stir in the Corn Starch Slurry, allowing the Sauce to thicken slightly. 10.) Once the Sauce has thickened to the desired amount, pour the Red Braised Tofu into a serving bowl, Garnish with plenty of green Scallion, and serve alongside individual bowls of white rice. |
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