Grandfather’s Braised Dried Tofu Shreds

大煮干丝

Grandfather’s Braised Dried Tofu Shreds — JiangsuYangzhou home cooking.

Ingredients

• dried tofu sheets (firm, yellow-bean, ~2 mm thick)
• bone-in chicken thigh
• fresh bamboo shoots (sliced thin)
• dried shrimp
• light soy sauce

Instructions

1. Soak dried tofu in cold water 30 minutes. Drain, then cut into 5 cm × 5 cm squares. Stack 3–4 squares and slice lengthwise into 2 mm wide shreds. Rinse shreds under cold water. (Shreds are uniform, flexible, and separate easily—not clumped or broken)
2. Bring 1 L water to boil. Blanch tofu shreds 2 minutes, drain, rinse with cold water. Repeat blanching once more. (Shreds turn ivory-white and feel springy—not mushy or gray)
3. In a clean pot, add chicken thigh, 1.2 L cold water, 1 scallion (white part only), and 1 slice ginger. Bring to gentle simmer, skim foam, then cover and cook 40 minutes. (Broth is pale gold with tiny oil droplets; chicken meat pulls away easily from bone)
4. Strain broth through fine mesh; discard solids. Return broth to pot. Add blanched tofu shreds, bamboo shoots, soaked dried shrimp, light soy sauce, and 1/4 tsp white pepper. Simmer uncovered 12 minutes. (Tofu shreds swell slightly and absorb broth; liquid reduces by ~1/4)
5. Taste and adjust seasoning with a pinch of salt only if needed. Ladle into bowls, garnish with scallion greens and a few drops of sesame oil. (Broth coats spoon lightly; shreds remain distinct, not tangled)