Learn how to make flavorful and easy red-braised tofu. Its rich and savory flavor is sure to satisfy even the most discerning palates, and its versatility makes it a great addition to any meal. Whether you are a vegetarian or a meat-eater, red-braised tofu is a dish that you won't want to miss.
Extra-firm tofu is the most suitable to use for this recipe. I do not recommend using anything less firm than that
It is best to air fry the tofu or pan fry the tofu so that the tofu can withstand the braising and gives a nice bouncy texture.
Cut the tofu in half horizontally and then into 8 pieces, and diagonally into 16 pieces. It's up to you how you want to cut the tofu. Pat the tofu dry on all sides with an absorbent paper towel
To air fry the tofu:
Spray your air-fryer basket with non-stick spray or brush with oil. Place the tofu pieces on the basket. Spray with non-stick spray or brush with some oil and air fry at 350 F (180 C) for 8-10 minutes or until golden brown on both sides. The time varies from air fryer to air fryer. This is a great way to "fry" the tofu without using too much oil
To pan fry the tofu:
Preheat about 1/4 cup of oil in a non-stick pan over medium heat. Pan fry the tofu over medium heat until they are golden brown
Caramelize the rock sugar:
Now we need to caramelize some sugar to give the dish an overall “reddish” color (that’s how it gets its name “red-braised”)
You can use a heavy-bottom pot or clay pot if you have one. Put one tablespoon of oil and rock sugar on the pot over medium-low heat and let the rock sugar slowly caramelizes. Watch the heat closely as you don't want to burn the sugar because it will make your dish tastes bitter
Once the sugar turns golden brown, add the chicken broth gently. Be careful because it will sizzle vigorously and the caramel will seize and harden. Don’t worry, just keep cooking. The caramel will melt right back.
Braising:
Add ginger slices, the white part of green onions, dried red chilies, star anise, and cinnamon stick into the pot. Bring it back to a simmer and add the seasoning
Add the fried tofu pieces and carrot slices. Let them simmer over medium-low heat for 10 minutes.
Since I’m using fresh mushrooms, they don’t take long to cook. Add the mushroom slices and simmer for another 2-3 minutes until they are soft. Have a taste and adjust to your preference. It should be savory and sweet. Add the green parts of the green onion
Thicken the sauce (optional):
Typically, the red-braised dishes are cooked until the sauce is reduced, but in this recipe, our family actually likes the sauce to go with rice. So I didn’t cook the sauce until it reduces. I thicken the sauce with cornstarch slurry. Combine cornstarch with water to make a cornstarch slurry. Pour this into the pot while stirring at the same time. The sauce will thicken
If you don't want to thicken the sauce, simply cook it a bit longer until the sauce is reduced and thickens
Serving:
Serve immediately with rice or noodles or whatever you prefer