Shanghai

Kao fu

Name: Kao fu
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: Washed wheat gluten (chakki), kao fu or chakki, torn into bite pieces; 6 dried shiitake mushrooms; a small handful dried wood ear mushroom (dried black fungus); 1/4 cup raw peanuts; 2 tbsp cooking oil (vegetable oil); 1 inch sliced ginger; 1 star anise; 2 tbsp soy sauce; 2 tsp dark soy sauce; 2 tbsp sugar; 1 2/3 cups water; 1 tsp sesame oil

Spongy wheat gluten braised sweet and savoury until it drinks every drop of sauce.

50 minTime

23 gProtein each

mildSpice

The four joys of Shanghai3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

293kcalsame

23 gproteinsame

3 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Washed wheat gluten (chakki)kao fu or chakki, torn into bite pieces

Dried shiitake mushrooms6

Dried wood ear mushroom (dried black fungus)a small handful

Peanuts¼ cup, raw

Cooking oil (vegetable oil)2 tbsp

Ginger2.5 cm, sliced

Star anise1

Soy sauce2 tbsp

Dark soy sauce2 tsp

Sugar2 tbsp

Water1⅔ cups

Sesame oil1 tsp

Method

6 steps

1Soak the shiitake, wood ear and peanuts in separate bowls of warm water for 30 minutes. Halve the shiitake and keep their water.
2Blanch the gluten pieces in boiling water for 2 minutes, then squeeze out the water.
3Heat the oil in a kadai and fry the gluten on medium for 5 minutes, turning, until lightly golden.
4Add the ginger, star anise, shiitake, wood ear and peanuts and stir 1 minute.
5Add the soy sauces, sugar, water and 1/2 cup of shiitake water. Cover and simmer on low for 25 minutes.
6Uncover and boil on high, stirring, for 5 minutes until the sauce is reduced and glossy. Stir in the sesame oil.

Serve it like this

Pile into a small bowl at room temperature, glaze spooned over the top, as part of a spread of small dishes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Shanghai

Kao fu

Spongy wheat gluten braised sweet and savoury until it drinks every drop of sauce.

50 minTime

23 gProtein each

mildSpice

The four joys of Shanghai3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

293kcalsame

23 gproteinsame

3 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Washed wheat gluten (chakki)kao fu or chakki, torn into bite pieces

Dried shiitake mushrooms6

Dried wood ear mushroom (dried black fungus)a small handful

Peanuts¼ cup, raw

Cooking oil (vegetable oil)2 tbsp

Ginger2.5 cm, sliced

Star anise1

Soy sauce2 tbsp

Dark soy sauce2 tsp

Sugar2 tbsp

Water1⅔ cups

Sesame oil1 tsp

Method

6 steps

1Soak the shiitake, wood ear and peanuts in separate bowls of warm water for 30 minutes. Halve the shiitake and keep their water.
2Blanch the gluten pieces in boiling water for 2 minutes, then squeeze out the water.
3Heat the oil in a kadai and fry the gluten on medium for 5 minutes, turning, until lightly golden.
4Add the ginger, star anise, shiitake, wood ear and peanuts and stir 1 minute.
5Add the soy sauces, sugar, water and 1/2 cup of shiitake water. Cover and simmer on low for 25 minutes.
6Uncover and boil on high, stirring, for 5 minutes until the sauce is reduced and glossy. Stir in the sesame oil.

Serve it like this

Pile into a small bowl at room temperature, glaze spooned over the top, as part of a spread of small dishes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kao fu

Make it your way

Ingredients

Method

Kao fu

Make it your way

Ingredients

Method

Make it a meal