-
1
Drain the firm tofu thoroughly. Press it between clean cloths or paper and a weighted board for at least 15 minutes to expel surplus moisture. Cut into blocks of approximately 4 cm × 3 cm × 2 cm. The surface should feel dry to the touch — any residual water will cause violent spitting in the pan and prevent a proper crust from forming.
-
2
Heat the neutral oil in a wide, heavy-based pan over a medium-high flame. Lay the tofu blocks in a single layer — do not crowd them. Fry without moving until the underside is deep golden; turn carefully and repeat on all exposed sides. This is where the dish lives or dies: the golden crust creates the barrier that allows the tofu to absorb the braise without falling apart. Each side should be firmly coloured — pale gold is insufficient.
-
3
Reduce the heat to medium. Add the ginger slices and spring onion sections to the pan and let them sizzle briefly alongside the tofu until fragrant — 30 seconds is enough.
-
4
Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water. Add the rock sugar. Stir gently to dissolve the sugar and bring the liquid to a quiet simmer. The braise liquid should be visibly lighter in character than a Sichuan-style preparation — pale amber, not dark.
-
5
Braise uncovered over a gentle heat for 15–20 minutes. The tofu has already been cooked through; this stage is for flavour absorption only. Do not extend the braise: prolonged heat renders firm tofu coarse and spongy. The blocks should hold their shape and show the amber of the braise at their edges.
-
6
If using osmanthus syrup, stir it in now. Raise the heat to medium-high and reduce the braising liquid, turning the tofu blocks gently, until the sauce reaches a coating consistency and clings to the tofu in a glossy amber glaze. Remove from heat. The finished dish should carry the scent of Shaoxing wine alongside the gentle sweetness of rock sugar.