Suzhou, Jiangsu Province
The Jiangnan approach to tofu is fundamentally different from Sichuan — where Sichuan uses tofu as a spice vehicle, Jiangnan treats tofu as the star. Suzhou braised tofu uses firm tofu pan-fried golden before braising in light soy, Shaoxing wine, rock sugar, and ginger. The braise is gentler, the sauce lighter, the flavour more delicate. A perfect illustration of the Jiangnan restraint philosophy.
Light soy sweetness, Shaoxing wine fragrance, golden-crisp exterior giving way to soft interior — refined and gentle, the perfect expression of Jiangnan tofu philosophy
{"Firm tofu: drain thoroughly and press if needed; fry in oil until golden on all sides before braising","Braise liquid: light soy, a little dark soy for colour, Shaoxing wine, rock sugar, ginger, spring onion — proportionally lighter than Sichuan preparations","Short braise: 15–20 minutes only — the tofu has already been cooked; braise is for flavour absorption","Reduce to glaze: liquid reduced to coating consistency before serving"}
{"A small amount of osmanthus syrup (gui hua tang) added to the braise adds Suzhou's characteristic sweetness","The braising liquid reduces to a beautiful amber glaze — if serving at a dinner party, the visual presentation matters","Soft silken tofu version: steam with a light sauce instead of braising — different technique for different texture preference"}
{"Not pan-frying first — the golden crust creates a barrier that allows the tofu to absorb the braise without falling apart","Using silken tofu — cannot withstand the pan-frying step","Heavy-handed seasoning competing with the delicate Jiangnan character"}
Land of Fish and Rice — Fuchsia Dunlop