紅燒豆腐

The Tofufirm — not silken, not extra-firm

• Firm tofu, in ½-inch slabs1 block (14 oz)
• Neutral oil, for pan-frying3 tbsp
• Cornstarch, for dusting (optional)1 tbsp

The Aromaticsthe holy trinity

• Garlic, thinly sliced4 cloves
• Ginger, sliced into coins1-inch piece
• Scallions, whites and greens separated, cut into 1-inch lengths3 stalks
• Dried shiitake, soaked and sliced (reserve liquid)4–5
• Dried red chili (optional)1–2

The Saucebalance soy with a little sugar

The Slurryfor a sauce that clings

• Cornstarch1 tsp
• Cold water1 tbsp

1. Press the tofuDrain the block, wrap in a clean kitchen towel or several layers of paper towel, and set a flat plate on top with a can or two as weight. Let it sit 20 minutes. Pressing is the single biggest difference between tofu that absorbs the braise and tofu that stays bland — don't skip it.
2. Soak the shiitakeCover the dried shiitake with hot water and let them soften, 15–20 minutes. Squeeze them out, slice, and reserve the soaking liquid (pour carefully — leave the sandy dregs behind).
3. Mix the sauceStir together light soy, dark soy, oyster sauce, Shaoxing, sugar, white pepper, and the shiitake water topped up to ¾ cup. In a separate small bowl, stir the cornstarch into 1 tbsp cold water for the slurry.
4. Pan-fry the tofuCut the pressed block into ½-inch slabs or 1-inch triangles. Pat dry one more time. If you want extra crisp edges, dust lightly with cornstarch. Heat 3 tbsp oil in a wok or non-stick skillet over medium-high until shimmering. Lay the tofu in a single layer and fry undisturbed 3–4 minutes per side until deep golden. Lift out and set aside.
5. Bloom the aromaticsPour off all but 1 tbsp of the oil. Drop the heat to medium. Add garlic, ginger, scallion whites, shiitake, and chili if using. Stir-fry 30–45 seconds — until the kitchen smells like Sunday afternoon. Don't let the garlic brown.
6. BraisePour in the sauce and bring to a gentle boil. Slide the tofu back in, spooning sauce over each piece. Lower the heat, cover, and simmer 5–6 minutes, turning the pieces halfway through so both sides drink up color.
7. Thicken & finishUncover. Re-stir the cornstarch slurry (it settles) and drizzle it in while swirling the pan. The sauce will tighten in 30 seconds — pull it off the heat the moment it coats a spoon. Add the scallion greens and a teaspoon of sesame oil, fold once, and serve immediately over rice.