Entree: China – Anhui – 毛豆腐 ➤ Máo dòufu (Hairy tofu)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- 1 lb (454 g) hairy tofu (毛豆腐), cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 small shallots or 1 small onion, thinly sliced (about 60 g)
- 4 cloves garlic, smashed and sliced
- 1 tbsp (6 g) fresh ginger, julienned
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tsp (5 g) rock sugar or granulated sugar
- 3 cups (720 ml) pork or chicken stock (use vegetable stock for vegetarian)
- 1 star anise
- 1 small cinnamon stick (or 1/2 tsp ground cinnamon)
- 1–2 dried red chilies (optional)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry), optional for gloss
- 2 scallions, sliced for garnish
- 1 tbsp (15 ml) toasted sesame oil, for finishing (optional)
Instructions
1. If using freshly procured hairy tofu, rinse briefly and blanch the cubes in boiling water for 30–45 seconds to remove excess surface residue, then drain and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet or shallow clay pot over medium-high heat. Add the tofu cubes and brown on several sides until golden; remove and set aside.
3. In the same pan, reduce heat to medium, add shallots (or onion), garlic, and ginger; sauté until fragrant and soft, about 2–3 minutes. Add star anise, cinnamon stick, and dried chilies if using, and stir once to bloom the spices.
4. Return the tofu to the pan. Add light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, and stock. Bring to a gentle simmer, cover, and braise over low heat until tofu has absorbed flavor and sauce has slightly reduced, about 15–20 minutes.
5. Remove the lid, increase heat slightly, and simmer uncovered for 5 minutes to concentrate the sauce. If a glossy, thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until it thickens.
6. Finish with toasted sesame oil if using, scatter sliced scallions over the top, and serve hot with steamed rice.
