Hong Shao Kao Fu — Braised Spongy Gluten in Soy Sauce

🛒 Ingredients

• #Main Ingredient;
• 300 g dried kao fu (baked wheat gluten) — cut into bite-sized cubes
• #Braising Sauce;
• 3 tbsp light soy sauce.. 2 tbsp dark soy sauce (for rich colour)
• 2 tbsp coconut sugar or brown sugar.. 1 tbsp Chinese rice wine (or dry sherry / extra broth)
• 1 tbsp balsamic vinegar or black vinegar.. 2–3 slices fresh ginger
• 2 garlic cloves — lightly crushed.. 1 small star anise.. ½ tsp five-spice powder
• 250–300 ml warm vegetable broth or water.. 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water — slurry (optional, for thickening)
• #Garnish;
• 1–2 tbsp fresh chopped scallion or cilantro.. Pinch of white pepper

👩‍🍳 Instructions

1. 1

   Prep the kao fu: If using dried kao fu, soak in warm water for 5–8 minutes until soft and expanded. Squeeze firmly to remove excess water and any trapped air — this helps it absorb sauce better. Cut into neat cubes.

2. 2

   Sauté aromatics: Heat a little oil in a wok or pan over medium heat. Add ginger slices, garlic, and star anise. Stir-fry gently until fragrant — about 1 minute.

3. 3

   Combine the sauce: Add light soy sauce, dark soy sauce, sugar, rice wine, vinegar, and five-spice powder. Stir until sugar dissolves, then pour in vegetable broth and bring to a gentle simmer.

4. 4

   Braise until tender: Add the squeezed kao fu cubes. Spoon sauce over them to coat evenly. Reduce heat to low, cover, and simmer gently for 15–20 minutes — turning occasionally — until the kao fu has plumped up, absorbed most of the sauce, and is fully tender but still holds shape.

5. 5

   Glaze to finish: Remove ginger, garlic, and star anise. Turn heat to medium. Stir in cornstarch slurry if needed, and cook while stirring until the sauce thickens into a beautiful glossy glaze that clings to every piece. Drizzle with sesame oil and season lightly with white pepper.

6. 6

   Serve: Transfer to a serving bowl. Garnish generously with fresh scallion. Enjoy warm — perfect with steamed rice!