Thursday, December 6, 2012

Dukan Hong Siew Braised Tofu in Wine Sauce

Hong Siew Braised Tofu

 We loved this recipe...even though we overcooked the tofu and it was harder than it should be!  It was tasty!

We found this recipe on, a locally based couple with a great recipe blog.  We just had to try this recipe.

A few changes were made since I believe we were in the Cruise stage...the amount of Chinese cooking wine you use didn't worry us.  Instead of oil, we used cooking spray, we used a teaspoon of sesame oil instead of a tablespoon and natural sweetener instead of sugar.

Serves 2
Prep Time: 10 minutes or less
Cook Time: Sorry, I can't remember, we made this back in May, but it cooks up fairly quickly

500 grams firm tofu, drained
5 garlic cloves, minced
6 slices ginger
green onions, 2.5 cm pieces

3 T. low sodium soy sauce
2 T. Chinese Rice Wine or dry sherry
1 t. sesame oil (if you're not too worried about your oil intake, use up to 1 T.)
1 T. natural sweetener (add in half, then taste, most natural sweeteners taste sweeter than refined sugar)
1/2 t. salt
1/2 t. pepper
slurry made from 1 tsp. cornstarch and 1/2 c. water

Mix sauce ingredients and set aside.  Cut tofu into 5 cm square x 1 cm slices and drain on paper towels - we eyeballed our sliced.

Heat oil over medium heat.  When the oil is hot, add tofu and fry until golden brown on both sides.  We used our stir fry pan which was a mistake and the reason we cooked our tofu too long.  Use a shallow/flat pan where all your tofu will be heated evenly.  Removed golden brown tofu and drain on paper towels.

Add garlic, ginger and green onions to pan, fry until fragrant.  Pour sauce over the garlic mixture and stir well to combine.  Add tofu back to the pain, we spooned sauce over all the tofu.  Cover the pan, lower the heat and braise for 5 minutes.

Serve immediately.  Garnish with more green onions if you wish.  We had this dish with some poke (seasoned raw fish).

Enjoy...we sure did!

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