Firm tofu, pan-fried until golden on both sides, then braised in a sauce of soy sauce, Shaoxing wine, stock, and doubanjiang until the tofu absorbs the sauce and develops a yielding but structured texture that holds its shape against a fork. Braised tofu is a demonstration of the red-braise principle (Entry FD-08) applied to a vegetable protein — the pan-frying step before braising provides the Maillard-developed surface that allows the tofu to absorb the braising liquid without disintegrating.
**The pan-frying:** - Firm tofu: pressed (to remove excess moisture — Entry FD-06 context), cut into 2–3cm slabs. - Oil in a flat pan or wok: medium-high heat. The tofu must not be moved for the first 2–3 minutes — it sticks initially and releases naturally when a golden crust has formed on the contact surface. - Fry until deep golden on both sides. This pan-frying step is essential — un-fried tofu braised directly in soy sauce produces a pale, slightly slimy result. **The braise:** Add doubanjiang (or simple soy sauce and chilli oil for a lighter version), garlic, ginger, Shaoxing wine, light soy sauce, dark soy sauce, and enough stock to come halfway up the tofu pieces. Simmer uncovered for 10–15 minutes until the sauce reduces to a thickened coating.
Fuchsia Dunlop, *Land of Plenty* (2001); *Every Grain of Rice* (2012); *Land of Fish and Rice* (2016); *The Food of Sichuan* (2019)