Inspired by: Hong shao
- Vata seasonOct – Dec in the north
Red-Braised Tofu (Hong Shao Doufu)
- Serves
- 4
- Portion
- ≈150 g
- Time
- 30 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, firm | firm, thick slices | 400 g | 2000 g | |
| Sesame (til) oil | 1 tbsp | 15 g | 75 g | |
| Ginger, fresh | 4 slices | 10 g | 50 g | |
| Star anise / Sichuan pepper / five-spice | 1 star anise | 0.5 g | 2.5 g | |
| Cinnamon | small piece | 0.5 g | 2.5 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Jaggery (gur) | 2 tsp | 10 g | 50 g | |
| Vegetable stock (no onion–garlic, home-made) | 1 cup + 1 tbsp | 250 ml | 1250 ml | |
| Bok choy / pak choi | to serve | 200 g | 1000 g |
Method
How to cook it
Step 1: Pan-fry tofu slices golden on both sides.
Step 2: Add ginger, star anise and cinnamon; then soy, jaggery and stock.
Step 3: Braise 15 minutes until the sauce is glossy and reduced.
Step 4: Serve with blanched bok choy and rice.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromPork belly→Totofu
- FromRice wine→Tostock
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