Shaoxing Tofu

Stinky tofu? No thank you. Shaoxing tofu? Yes, please! Preserving tofu in Shaoxing wine gives it a “drunken” alcoholic bite, and also preserves the tofu for refrigerator storage for several months— much longer than simply storing it in water. Much like drunken chicken (poached or steamed chicken cooled and marinated in Shaoxing wine), wine-preserved tofu leads to drunken tofu. Simply pat dry the preserved bean curd and then fry it in oil. It’s delicious as is, or toss it with garlic, Chile–Black Bean Oil, and onion.

Makes 1¾ cups

TIME: 1 WEEK

1 (14-ounce) block of firm tofu

Good quality Shaoxing wine (you’ll need at least 8 ounces)

Drain the tofu and gently press out as much moisture as you can. Roll the tofu up in two clean kitchen towels and cover with a heavy cookbook (Mastering the Art of French Cooking works great!). Let it sit on the countertop for 8 hours to gently press out more moisture.

Cut the pressed tofu into 1-inch cubes and transfer to a glass or ceramic container with a tight lid (plastic will retain odors). Stack in the tofu and pour in wine to cover by ½ inch. Cover and refrigerate for at least a week (though the tofu will keep for at least 3 months submerged in the wine).

hancheng

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