Hong Shao Tofu with Shiitake | Wok Classic in 20 Min.

Thoroughly pat the plain tofu dry with paper towels and cut into approx. 2.5 cm cubes. Gently wipe the fresh shiitake mushrooms clean, remove the stems, and halve or quarter the caps depending on size. Peel and finely chop the garlic and ginger. Wash the spring onions and slice diagonally into thin rings, separating the white parts from the tender green parts.

For the Hong Shao braising sauce, stir together the soy sauce, vegetable stock, brown cane sugar, 1 tsp cornstarch, and dark sesame oil in a small bowl until smooth and free of lumps, and the sugar has dissolved.

Preheat a wok or deep frying pan over high heat. Add 1 tbsp neutral vegetable oil and fry the tofu cubes on all sides for 4 to 5 minutes until golden brown and lightly crispy. Remove the tofu cubes and set aside briefly.