Usually made for a traditional Shanghainese dish that involves cooking pork, tofu and bamboo for a very long time, this tofu is both fun and delicious. You can always add some pork or even beef to add some more meatiness to this dish.
When looking in the store, these tofu knots are pretty easy to find (in an Asian grocer that is) or you can knot them yourself by buying tofu sheets.
This is based off of my Chinese braised beef recipe (here) which is of course a recipe from my uncle.
It’s a very simple dish, however I do have one piece of advice: make sure to put in enough liquid so that the mushrooms get nice and soft or else they will dry out and be very tough. Make sure to add lots of liquid because both the mushrooms and the tofu knots absorb lots of liquid.
I absolutely love these tofu knots and grew up eating them. So I get a sense of nostalgia every time I eat them, they remind me of days in China and with my grandparents eating soup so good that before I know it’s all gone! Have you ever seen Kungfu Panda where the main character Po is just rolling on the ground with his big belly? Well, imagine that after eating that soup!
If you can’t find it in the stores ask for either bai ye jie or pai-yeh knot.
Stewed Tofu Knots
- 1 package tofu knots
- 1 star anise
- handful of dried shiitake mushrooms, soaked
- handful dried wood ear mushrooms, soaked
- 3-4 tbsp. soy sauce
- 1 tsp sugar
- 1 1/2-2 cups chicken broth
- 1 package enoki mushrooms
- Heat some oil in a pan and lightly fry the tofu knots, then add in the star anise, chicken broth(only the first 1 1/2 cups or so) and 2 tbsp soy sauce. Reduce the heat to medium and simmer for 15-20 minutes.
- Add in the mushrooms along with the rest of the chicken broth, sugar and soy sauce, turn up the heat a little bit and simmer for another 10 minutes, until the mushrooms are very soft.