Braised duck with tofu from The Tofu Cookbook by Becky Johnson
As a winter warmer this dish is very comforting, with its wine sauce and blended seasonings that bring out the flavour of the duck. While fruity sauces like plum really cut the fat of duck, aromati...
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Ingredients
- 25 oz/1 oz fresh root ginger, finely grated
- 4 garlic cloves, crushed
- 75 ml/5 tbsp groundnut (peanut) oil
- 250 g/9 oz firm tofu, drained and cut into bitesize cubes
- 2 duck breast fillets
- 30 ml/2 tbsp Chinese wine or dry sherry
- pickled ginger
- 15 ml/1 tbsp oyster sauce
- 1 large onion, sliced
- 30 ml/2 tbsp hoisin sauce
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