tofu braising

Author: Rachel Hathaway Status: published license cc-by tags: food, chinese, dinner, chicken, meat, tofu, lunch, soy sauce, broth, stock, rice wine, braise, kansas city, missouri, braising, 0   Share on Facebook Share on Twitter

Here is a specific recipe for braising liquid, but I use more or less of some things depending on what I have. I omitted the sugar completely. If you use tofu, it's best to leave it in the liquid overnight or for a few hours before actually cooking it.

3.75 c stock
3.75 c dark soy sauce
1.75 c light soy sauce
1.25 c Shaoxing rice wine
1 c sugar
5 whole star anise
5 pieces cinnamon bark or sticks
3 T cumin seeds
tofu or meat

The actual recipe was for chicken. For that, mix the liquid then bring to a simmer. Add the chicken and cook for 20 minutes. Remove from heat, cover with a tightly fitting lid and let sit for about an hour. It's tasty. For the tofu, I marinate it for a while, then simmer for about 20 minutes. It's good if you add sweet potatoes and take it off of the heat when they are cooked through. Cornstarch is also good to add at the end if you want a thicker sauce.

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