Taiwanese Braised Tofu and Peanut Rice

Ingredients

• 1 lb Firm Tofu
• 1/2 cup Roasted Peanuts
• 4 cups Cooked White Rice
• 2 slices Ginger
• 3 cloves Garlic
• 6 Dried Shiitake Mushrooms
• 2 cups Water
• 1 tbsp Rock Sugar
• 1 tbsp Sesame Oil
• 1 tbsp Avocado Oil
• 1/2 tsp Salt
• 1/4 tsp White Pepper

Instructions

1. 1Place the 1 lb Firm Tofu on a clean kitchen towel and press down firmly to remove excess water, then cut the tofu into 1-inch cubes. Heat the 1 tbsp Avocado Oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the 1-inch cubes of tofu and pan-fry for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set aside.
2. 2Add the 2 slices Ginger and 3 cloves Garlic to the same 10-inch skillet. Sauté over medium heat (300°F / 150°C) for 1-2 minutes until fragrant, being careful not to burn the garlic. Add the 6 Dried Shiitake Mushrooms (if they are whole, slice them first) and cook for another 2 minutes.
3. 3Pour the 2 cups Water into the skillet. Add the 1 tbsp Rock Sugar, 1 tbsp Sesame Oil, 1/2 tsp Salt, and 1/4 tsp White Pepper. Stir to combine and bring the liquid to a boil over high heat (425°F / 220°C).
4. 4Once boiling, reduce the heat to low (200°F / 95°C). Carefully add the golden brown tofu cubes and the 1/2 cup Roasted Peanuts to the simmering liquid. Cover the skillet and let it simmer for 45 minutes, stirring gently every 10-15 minutes. The sauce should thicken slightly, and the tofu should absorb the flavors.
5. 5Serve the braised tofu and peanuts over the 4 cups Cooked White Rice.

Substitutions

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