Suzhou Honey Sauce Dried Tofu

Name: Suzhou Honey Sauce Dried Tofu
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lao Tofu (North Tofu); 2 tablespoons Soy sauce; 2 tablespoons crystal sugar; 1 tablespoon Oyster sauce; 1 tsp pepper; 1 piece Aniseed

by Shanny Dozing

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

My favorite is the sweet and soy-flavored sweet bean curd in Suzhou, and the vacuum-packed one. In fact, it’s easy to make it yourself, at least you don’t have to go to Suzhou when you want to eat~

[Important tip] If the fried tofu is not in a hurry, wait for it to cool, put it in a sealed bag and freeze it in the refrigerator overnight, so that the inside of the tofu will produce cellulite due to the rapid freezing. Take it out the next day and re-marinate. Will be softer and more delicious.

Fried tofu can also be used as a warming pot, and it becomes oily tofu, which will really absorb more soup, which is super delicious! ! 😋

Ingredients

500g Lao Tofu (north Tofu)
2 tablespoons Soy Sauce
2 tablespoons Crystal Sugar
1 tablespoon Oyster Sauce
1 tsp Pepper
1 piece Aniseed

Suzhou Honey Sauce Dried Tofu

1. Cut the old tofu into cubes and fry it until golden brown on the surface. Remove and set aside.

2. Add the water just submerged in dried tofu into the pot, add soy sauce, rock sugar, oyster sauce, and pepper aniseed in a tea bag. The fire was burning.

3. Bring to a boil, turn to low heat and simmer for 20 minutes, turn off the heat, soak in the soup for 1 and a half hours, then turn on the medium heat to collect the juice.

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