Japanese-Style Braised Tofu (Hong Shao Style)

Steps

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1. 1
   Slice the firm tofu into slightly thin pieces, wrap with paper towel or cloth, and let sit about 30 minutes to draw out excess water so it absorbs the sauce better.
   ▶ ≈0:29
2. 2
   Prepare chopped scallion, onion, and minced garlic as aromatics.
   ▶ ≈0:59
3. 3
   Pan-fry the tofu pieces until both sides are golden brown and fragrant, then remove and set aside.
   ▶ ≈1:25
4. 4
   In the same pan, sauté garlic, ginger, chili and scallion until fragrant, then add sugar and let it slightly caramelize before adding any other seasoning.
   ▶ ≈2:29
5. 5
   Stir in the sake, mirin, soy sauce, and dashi (or water if no dashi is available) to form the braising sauce.
   ▶ ≈3:00
6. 6
   Add the fried tofu back into the sauce and simmer until it reaches your preferred level of flavor absorption; cooking time can be adjusted to taste.
   ▶ ≈3:29
7. 7
   The dish is now ready — cutting into the tofu reveals it's well seasoned throughout, delicious paired with sake or served over rice.
   ▶ ≈3:41
8. 8
   For a variation: place the cooked tofu with its sauce in a small pan, crack in an egg, and heat until it reaches your preferred doneness for a silky egg-topped version.
   ▶ ≈4:23