Braised tofu with leeks, ginger and shitake
Originally posted by fenilla at Braised tofu with leeks, ginger and shitake
My father used to cook this with pork ribs. This is my vegetarian version using firm tofu and tofu puffs instead of pork. The tofu and vegetables are braised with black bean paste, fermented chili bean curd and red fermented bean curd.
I used both the white and green parts of the leeks, young ginger and fresh shitake.
First mash the fermented curds and fry with a bit of oil till fragrant. Sear the tofu and tofu puffs in the curd, add some dark soya sauce for colour. Add the leeks and ginger and enough water to cover everything. Bring the pot to a boil, then simmer for about 30 minutes or till the liquid is reduced to a gravy. If using fresh shitake, add them now and let them cook for a minute to finish.
Do not add any salt as the fermented bean curd is salty. I like to balance the taste with a pinch of sugar. Dried shitake can be used in place of fresh. The dried mushrooms should be soaked in water for at least 30 minutes before cooking. Add them to the pot at the start as they need a longer cooking time.
My father used to cook this with pork ribs. This is my vegetarian version using firm tofu and tofu puffs instead of pork. The tofu and vegetables are braised with black bean paste, fermented chili bean curd and red fermented bean curd.
I used both the white and green parts of the leeks, young ginger and fresh shitake.
First mash the fermented curds and fry with a bit of oil till fragrant. Sear the tofu and tofu puffs in the curd, add some dark soya sauce for colour. Add the leeks and ginger and enough water to cover everything. Bring the pot to a boil, then simmer for about 30 minutes or till the liquid is reduced to a gravy. If using fresh shitake, add them now and let them cook for a minute to finish.
Do not add any salt as the fermented bean curd is salty. I like to balance the taste with a pinch of sugar. Dried shitake can be used in place of fresh. The dried mushrooms should be soaked in water for at least 30 minutes before cooking. Add them to the pot at the start as they need a longer cooking time.