Red-braised Tofu Skin Knots百叶结烧肉bǎi yè jié shāo ròu

FullSizeRenderTofu Skin Knots is widely known as bǎi yè jié (literally hundred-page knots) in southern regions of China.  Tofu skin is cut into strips, tied into knots and cooked with red-braised sauce resulting in a succulent, chewy and meaty texture of the final product. Inspired by a recent food tour to Taiwan, I gave the traditional recipe a twist by adding fresh and fragrant basil to balance the rich sauce of the hearty dish.

Serves 4-6

  • 250g       frozen Tofu skin豆腐皮
  • 250g       pork belly 五花肉, cut into strips of 5cm in length.
  • 1 tablespoon     cooking oil
  • 2-3 slices   ginger 姜片
  • 2 and ½ tablespoons      light soy sauce生抽酱油
  • 1 and ½ tablespoon        dark soy sauce老抽酱油
  • 1 tablespoon     rock sugar冰糖
  • ½ cup (4 tablespoons)                  water
  • 1-2 sprigs            fresh basil 罗勒

IMG_0982Method

  1. Cut the tofu skin into strips of 15cm in length and 5cm in width. Pick a strip. Hold the ends of the strip with your two hands, roll it up then tie into a knot. Don’t worry about making it perfect. Your tofu skin knots are going to be irregular and deformed. Just be careful when tying into knots. You may break a few strips depending on the quality and durability of your Tofu skin. Don’t throw the broken pieces away. Just cook them together with the knots.IMG_1125
  2. Place a tablespoon oil in a pot over medium high heat. Add into pork belly. Fry for a few minutes till meat turns white. Add ginger slices and cook for 1 minute. Pour into cooking wine and cook for another 2 minutes. Add into soy sauce, dark soy sauce and rock sugar. Cook for about 2 minutes. Turn to medium heat. Cook till pork is nicely browned. Stir into Tofu skin knots. Add water. Bring it to a boil. Then turn to low heat. Cover the pot. Let it simmer for about 20 minutes. Stir every five minutes to avoid burning on the bottom. Stir into basil before serving.

 

 

 

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