Fujian Chao Hong Zao Dou Fu

Hong zao — the lees left from fermenting red yeast rice wine — are a distinctive Fujian ingredient that impart a vivid crimson colour and complex, slightly sweet-sour flavour. Here they coat pan-fried tofu cubes in a russet glaze that is deeply aromatic and wholly vegetarian.

Serves: 4

Ingredients

• 500g (1.1 lb) firm tofu, pressed and cubed 3cm
• 3 tbsp (45g) hong zao (red rice wine lees)
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tbsp (15ml) soy sauce
• 1 tsp sugar
• 3 cloves garlic, minced
• 2cm piece fresh ginger, minced
• 3 tbsp (45ml) neutral oil
• 1/2 tsp white pepper
• Fresh coriander, to garnish

Instructions

1. Mix hong zao, rice wine, soy sauce, and sugar in a small bowl to make a smooth paste; set aside.
2. Heat 2 tbsp oil in a wok or frying pan over medium-high heat. Fry tofu cubes in a single layer until golden, about 3–4 minutes per side; remove.
3. Add remaining oil, garlic, and ginger; stir-fry 30 seconds until fragrant.
4. Return tofu and pour hong zao mixture over; stir-fry 2–3 minutes until sauce coats every piece and caramelises slightly.
5. Season with white pepper, garnish with coriander, and serve with plain steamed rice.

Cook's Notes: Hong zao can be found at Fujian or Taiwanese grocery stores. The fermented lees add depth that cannot be replicated — do not substitute with red food colouring. The dish pairs well with blanched leafy greens.