Tianjin Old Tofu

Tianjin Old Tofu

　　Ingredients: a handful of wood ear mushrooms, chopped scallions, minced garlic, soft tofu, Sichuan peppercorn and star anise, kelp pieces, red tofu sauce, and sesame paste.

To make Tianjin Old Tofu, the most important parts are the broth and the sauces. There are four types of sauces, each placed in a separate bowl. Before eating, pour the broth over the soft tofu, then add the sauces — it’s incredibly fragrant. The four sauces are sesame paste sauce, Sichuan peppercorn and star anise soy sauce, tofu sauce, and garlic sauce.

Method for Sichuan peppercorn and star anise soy sauce: Heat a little oil in a wok until hot, add a handful of Sichuan peppercorns and two star anise, and stir-fry until fragrant. While the oil is still hot, pour in two spoonfuls of soy sauce. Remove and discard the Sichuan peppercorns. That’s it.

Tofu sauce: This one is simple. Take three pieces of red tofu sauce, add one to two small spoons of water, and mix until it becomes a sauce-like consistency — not too dry.

Garlic sauce: Finely mince half a garlic clove and mix with two small spoons of water.

Sesame paste sauce: Mix two spoonfuls of sesame paste with water until smooth.

Broth method: Soak and rinse the wood ear mushrooms, then chop them finely. Heat some oil in a pan, add some chopped scallions to flavor the oil, then stir-fry the wood ear mushrooms. When they are almost cooked,

add a little salt, soy sauce, and water, and bring to a boil. Thicken with starch, bring to a boil again, then add a beaten egg. Done.