Waterless Braised Dried Tofu
無水滷豆干
Slowly braised with soy sauce and the natural moisture of ingredients without adding a drop of water, creating a concentrated and fragrant flavor. Licorice root and star anise add a subtle herbal sweetness, while the dried tofu and quail eggs absorb the rich soy sauce aroma. It is a classic make-ahead side dish that tastes even better as it sits.
- servings
- 👥 2 servings
- time
- ⏱ 60 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 3 glicorice root
- 2star anise
- 5 gginger
- 10 ggarlic
- 220 gquail egg
- 610 gdiced dried tofu
- 25 gsugar
- 80 gsoy sauce
- 20 gsalad oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 930 kcal
- protein
- 62.5 g
- fat
- 43.5 g
- carbohydrate
- 74 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Blanch the diced dried tofu in boiling water for 2–3 minutes to remove off-flavors, then drain and set aside.
- 2
Pour salad oil into a pot. Heat it up, then add star anise, licorice root, ginger slices, garlic, and sugar, sautéing until the sugar melts and releases its aroma.
- 3
Add the blanched dried tofu and quail eggs to the pot, pour in soy sauce, and stir until evenly coated.
- 4
Maintain medium-low heat and stir-fry gently until the sauce is completely reduced and the dried tofu is richly colored and flavorful.
- 5
Remove from the pot. Serve hot or chilled, both are delicious.
