Braised Tofu Puffs (Dou Bao)
Tofu puffs simmered in a savory sauce, absorbing the flavors. Can be served as a snack or a side dish.
Ingredients
- about 450 g Tofu puffs
- 1 tbsp Vegetable oil
- 2 cloves Garlic
- 1 tsp Ginger
- 1/4 cup Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Sugar
- 1 cup Water
- 1 tsp Sesame oil
- 2 tbsp Scallions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet or wok over medium heat, which is 177°C. Add the 1 tablespoon of vegetable oil.
- 2Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the hot oil. Cook, stirring constantly, for about 30 seconds, or until you can smell their fragrance.
- 3Add the about 450 g of tofu puffs to the skillet. Stir-fry them for 2 to 3 minutes, until they are lightly browned on all sides.
- 4Pour in the 1/4 cup of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 1 cup of water. Stir everything together and bring the liquid to a gentle simmer.
- 5Reduce the heat to low, cover the skillet with a lid, and let the tofu puffs simmer for 15 minutes. Check occasionally to ensure the liquid is not boiling. The tofu puffs should look slightly shrunken as they absorb the sauce.
- 6Remove the skillet from the heat. Stir in the 1 teaspoon of sesame oil.
- 7Transfer the tofu puffs to a serving dish. Sprinkle the 2 tablespoons of chopped scallions over the top just before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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