Chinese cuisine
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Dongpo Tofu

Dongpo Tofu
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Dongpo Tofu soup is a traditional Chinese soup of Sichuan cuisine. The golden tofu is cooked in a soup with aromatic herbs and a finely sliced ham. Rich, delicious, and nutritious with a unique flavor. This is Dongpo Tofu!

Recipe
PRE TIME: 15 min
COOKING TIME: 25 min
TOTAL TIME: 40 min
3 SERVING
Ingredients:
  • For pan-frying tofu
  • 1/2 cup Cooking Oil
  • 1 lb. Firm Tofu
  • 1/2 tsp. Salt
  • 1 tbsp. Corn Starch
  • For braising tofu
  • 1 tsp. Cooking Oil
  • 2 Stalks Green Onions, Cut Into 1/2 Inch Pieces.
  • 2 Slices Ginger, Sliced
  • 1 cup Pork Bone Soup
  • 2 oz. Winter Bamboo Shoot
  • 3 oz. King Wah Ham
  • 2 oz. Shiitake Mushrooms
  • 1 tsp. Salt
  • 1 tbsp. Shaoxing Wine
  • 2 oz. Napa cabbage
Directions:
1
Cut the tofu into squares, about 1/2-inch thick.
2
Slice the mushrooms, ham, and winter bamboo shoots.
3
Locate the stem of the napa cabbage. With a chef's knife, cut in half lengthwise, all the way through the core. Then, cut each half into 3 pieces.
4
Sprinkle some salt and cornstarch on the tofu, and pan-fry it until one side is golden brown. Take it out and rain the oil.
5
In the pan over medium-high heat, add oil, scallions, and ginger slices and saute until fragrant.
6
Add pork bone soup, winter bamboo shoots, ham, mushrooms, salt, Shaoxing cooking wine, and cabbage, and simmer for 3-5 minutes over medium heat to make it taste delicious.
7
Enjoy!
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