Hong Shao Kao Fu - Braised Wheat Gluten with Mushrooms
Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu that is reconstituted and braised in a red-cooked sauce with mushrooms.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pieces dried wheat gluten/kao fu ((about 5” x 5” each: Soak in warm water until soft))
- 12 dried shiitake mushrooms ((soaked in warm water until soft))
- 1/2 cup dried wood ear mushrooms ((soaked in warm water until soft))
- 1/2 cup dried lily-flower ((soaked in warm water until soft))
- 3 tablespoons oil
- 3 slices ginger
- ¼ cup raw or roasted unsalted peanuts ((shelled and skins removed))
- 3 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons sugar
- 3 cups water
Instructions
- 1
Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.
- 2
Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
- 3
Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).