Hong Shao Dofu

I don't know - this recipe seems to be missing a lot.

Ingredients

• 1 pack extra firm tofu, drained (i.e. press some of the water out) and chopped.
• 2tbsp peanut oil
• 2" of ginger, sliced
• 10 scallions, chopped
• 1/4c rice wine vinegar
• 5tbsp soy sauce
• 1c mushrooms, chopped (I'm guessing here)
• 2c tatsoi, chopped
• 1tsp salt
• 2c water
• 3tbsp sugar

Heat peanut oil in a large pot and add the ginger and scallions.  Stir fry for a few seconds, then add the tofu, mushrooms, and tatsoi.  Stir fry for another minute, then add the rice wine.  Stir fry a little longer, then add soy sauce until it's cooked down.  Then add the salt and water.  Bring to a boil, then until the liquid is reduced completely.  It'll take about an hour, depending on the pot.  Then add the sugar (or SOME sugar, anyway - maybe not 3tbsp?).

Thoughts: This was missing a lot of good flavors.  The original recipe was for Hong Shao Rou (specifically, pork belly), which would have been really flavorful.  So I wonder if the recipe doesn't kind of depend on there being pork belly.  The tatsoi was our own addition, and I'm not sure I would recommend that, either.  Mushrooms were our idea, too, but I think that probably improved the recipe.  Either way, this was definitely one of our less successful dishes.

Disaster Index: 4/10