My grandma loves salted fish and tofu, so one day she thought, why not combine the two and braise it all together? Hence, Grandma’s Braised Salted Fish Tofu with Chives was born, and we were her volunteer taste testers, happily chewing into the juicy/meaty tofu while shouting “I WANT MORE RICE WITH SAUCE!”. The sweet and savoury sauce is the perfect complement to rice, and I’ve now proven that Asian kids of at least 2 generations (my kids and me 😂) absolutely LOVE eating rice drenched/flooded with sauce!
Here are the key ingredients:
Firm Tofu: The base of Grandma’s Braised Salted Fish Tofu is the humble yet versatile firm tofu. Cut into bite-sized cubes, it serves as a canvas for absorbing the rich and savoury sauce that envelops it during cooking.
Chives: Chives, with their vibrant green color and mild onion-like flavor, add a fresh and aromatic element to the dish. Cut into two-inch-long strips, they not only provide a burst of colour but also contribute a subtle crunch that contrasts beautifully with the tender tofu.
Garlic: Minced and sautéed, garlic infuses the cooking process with its unmistakable aroma and savoury notes. It forms the aromatic base upon which the other ingredients build.
Salted Fish: Salted fish is the secret ingredient that elevates this dish further. Sliced into thin pieces and gently fried until fragrant, salted fish imparts a unique umami and briny flavour that marries perfectly with the other ingredients. It adds a distinctive depth that is simultaneously savoury and salty, creating a delightful contrast to the milder elements.
Once the chives and garlic are sautéed until fragrant, the tofu is introduced to the pan. Water is added, partially submerging the tofu and forming the basis for the flavourful sauce.
Oyster sauce and light soy sauce are then introduced to the mix, lending their unique savoury and slightly sweet characteristics. These sauces complement the salted fish’s boldness and balance the dish’s overall flavour profile, creating a sauce that clings lovingly to each tofu cube. Then cornstarch slurry is added to act as a thickening agent, transforming the simmering broth into a luscious, velvety sauce that coats the tofu, chives, and salted fish like a warm embrace.
Grandma’s Braised Salted Fish Tofu with Chives is more than just a meal; it’s a connection to the past, a celebration of family, and a testament to the enduring power of tradition. With its harmonious blend of flavours and textures, this dish captures the essence of home-cooked comfort while inviting new generations to savour its timeless appeal. So let’s get to it!
Watch How To Make It
Grandma’s Braised Salted Fish Tofu
Ingredients
- 4 pieces firm tofu
- 100 g chives
- 4 cloves garlic minced
- 15 g salted fish
- Some water
- 1 tbsp oyster sauce
- 2 tbsp light soy
Cornstarch Slurry
- 1/2 tbsp cornstarch
- 1 tbsp water
Instructions
- Cut the chives into 2-inch long strips, cut the tofu into 1-inch cubes, and slice the salted fish into thinner pieces, then set them aside.
- Heat oil in a pan over low heat and fry the salted fish until fragrant, then set it aside.
- Add garlic and chives, then cook over medium heat until fragrant. Add in tofu and pour water until it covers about half the tofu.
- Turn up the heat and add oyster sauce, light soy sauce and salted fish. Let it simmer for 5 minutes.
- After 5 minutes, pour in cornstarch slurry to thicken the sauce, mix well and serve!