Chinese🥩 Meat

Traditional Doggy Duck Pot – Vegetarian Tofu Version

Name: Traditional Doggy Duck Pot – Vegetarian Tofu Version
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 2-3 pieces Dried aged tangerine peel (chenpi); 2 cubes Red fermented tofu (furu); 20 g Dark brown sugar; 11 cloves Garlic cloves; 3½ tbsp Peanut oil; 2-3 inches Ginger; 3 stalks Green garlic (scallions); ¼ cups Shaoxing wine; 2 cups Water; 450 g Firm tofu; ¾ tsp Salt; ½ tbsp Red fermented tofu liquid; ~¼ tsp MSG; ~¼ tsp White pepper powder; ~2-3 tbsp Cilantro (optional substitute)

⏱ 70 min

This is the vegetarian tofu rendition of the traditional Cantonese 'Doggy Pot' (gouzaiya), which applies the traditional flavor profile historically used for dog meat but using tofu instead. The dish is seasoned with dried tangerine peel, red fermented tofu, dark brown sugar, and garlic, simmered slowly to develop deep, layered flavors.

Adapted from a video by Chinese Cooking Demystified

The (Traditional) Dog Meat Flavor Profile

Watch on YouTube

Ingredients

Dried aged tangerine peel (chenpi)2-3 pieces
Red fermented tofu (furu)2 cubes
Dark brown sugar20 g
Garlic cloves8 cloves smashed, 3 additional cloves for aromatics11 cloves
Peanut oil1 tbsp for aromatic frying, 2-2.5 tbsp for tofu frying3½ tbsp
Gingersmashed2-3 inches
Green garlic (scallions)white parts for aromatics, green parts for garnish3 stalks
Shaoxing wine¼ cups

Steps

1
Scrape off the bitter white pith from the dried tangerine peel and slice into thin strips.
2
Heat a wok and drizzle in 1 tablespoon of peanut oil. Add the smashed garlic, ginger, and white parts of green garlic, then fry over medium heat until fragrant, about 30 seconds.
3
Turn heat to high and pour in a quarter cup of Shaoxing wine. Add the sliced tangerine peel and bring to a rapid boil for about 15 seconds to infuse the flavors.
4
Add 2 cups of water and the dark brown sugar. Bring to a rapid boil again until the sugar dissolves, then transfer to a pot and simmer covered over very low heat for at least 30 minutes to allow flavors to develop.
5
While the broth simmers, slice the tofu into sheets approximately 1 centimeter thick.
6
In a bowl, dissolve half a teaspoon of salt in a bit of hot boiled water. Carefully place the tofu pieces in the solution and submerge with more hot water. Cover and brine for about 20 minutes.
7
In a separate bowl, mix 2 cubes of red fermented tofu with half a tablespoon of its liquid, a quarter teaspoon of salt, and a ladle of the aromatic broth. Mix thoroughly until the fermented tofu breaks down completely.
8
Thoroughly drain the salt water from the brined tofu.
9
Heat the wok and drizzle in 2 to 2.5 tablespoons of peanut oil. Add the drained brined tofu and fry over medium-high heat for 5 to 8 minutes until the bottom becomes golden brown, rotating the wok periodically for even cooking.
10
Carefully flip the tofu pieces and fry the other side for about a minute to firm them up.
11
Pour the aromatic broth and the red fermented tofu mixture into the wok. Keep the flame at medium to medium-high heat to maintain a heavy simmer, cover with a breathable lid, and simmer for 20 minutes.
12
After 20 minutes, taste the sauce and adjust seasonings as needed with additional salt, MSG, and white pepper powder.
13
Turn heat to high and continue reducing the sauce to your desired consistency, about 2 minutes. Mix in the green parts of the green garlic (or cilantro if unavailable).
14
Transfer to a clay pot or serving bowl and serve.

Traditional Doggy Duck Pot – Vegetarian Tofu Version

Ingredients

Steps

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