紅燒家常豆腐 Soy sauce braised tofu home style. Whenever I recommend tofu to my vegetarian non-Asian friends as excellent protein source, some of them usually come up with the response that tofu is tasteless, they just don’t know how to cook it deliciously. So here you go this home style braised tofu dish. Tofu is first seared until golden, carrots and mushrooms stir fry until aromatic, then start to braise the two with soy sauce, *mushroom water, a pinch of sugar for 20 Minutes. I used dried mushrooms for a more intense aroma. The key to cook this tasty tofu is to braise it with soy sauce and the water used to reconstitute dried mushrooms, so the tender inner core is fully absorbed with the flavor of both. Before ready, add in baby bok choy or other veggies as desired. So simple and good! .
Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!