Hong shao tofu

Hong shao tofu

Tags

Chinese

Cook

Ingredients

  • Rice
  • 2 green onions, cut into 2 inch pieces
  • 2 inch ginger, peeled and sliced
  • 5 cloves of garlic, smashed
  • 5 shiitake mushrooms, halved
  • ½ large russet potato, peeled and cubed
  • 1 medium carrot, peeled and cubed
  • 1 block tofu
  • 3 star anise pods
  • 2 tbsp brown sugar
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tsp shaoxing wine
  • 1 cup vegetable broth
  • 1 tsp mushroom bouillon

Steps

  1. Drain and press the tofu.
  2. Clean and cook the rice.
  3. Heat the wok with some oil. Add the garlic, ginger, spring onion whites and star anise.
  4. Add the sugar and let it melt.
  5. Add in mushroom, potatoes, carrots. Sauté and then add in light soy sauce. Thoroughly combine.
  6. Add in tofu and carefully combine in the sauce without breaking the pieces.
  7. Add in dark soy sauce and shaoxing wine. Add stock and cover. Let simmer for about 5 minutes.
  8. Uncover and add in mushroom bouillon. Stir and let sit on low heat until potatoes are tender but not too soft.