Hunan Braised Tofu with Garlic Bolts
Ingredients
- 500 g Tofu tender or firm
- 4 Cloves Garlic
- 10 g Ginger
- 100 g Garlic Bolts(蒜薹)
- 1 tbsp Hunan Pickled Chili(剁辣椒) or Chili Flakes
- 2 tbsp Vegan Oyster(Mushroom) Sauce
- 3 tbsp Soy Sauce
- 3 tbsp Cooking Wine
- 1 tsp Corn/Potato Starch
- 50 ml Warm Water
- 1 Stalk Scallion
Instructions
- Cut the tofu into slices(about 0.8-1cm thick), chop the garlic, cut garlic into strips, cut scallion into pieces
- Heat up the wok(medium-high heat), when the wok is hot enough add oil, tilt the wok until it’s evenly covered with oil, add tofu, pan-fry until both sides are golden(about 5 mins), then take the tofu out
- Add garlic and ginger in the pan(medium heat), stir for 30s then add pickled chili(or chili flakes), 15s later add pan-fried tofu slices, mix and add 2 tbsp soy sauce and 2 tbsp vegan oyster(mushroom) sauce, stir the tofu with the sauce, then add 3tbsp cooking wine
- Mix 1 tsp corn starch with about 50ml of lukewarm water, add it in the wok and mix well. When the sauce is boiled, add garlic bolts on the top, let it simmer for a few minutes over low heat, stir or tilt the wok carefully in between so the tofu doesn’t stick to the wok
- When most of the sauce is absorbed by the tofu, turn off the heat and add the scallion
Notes
It is recommended to use tender tofu for this recipe as it absorbs more sauce and can be very juicy. When flipping the tofu while pan-frying, be careful not to break it.
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