Thanks to China’s incredible variety of soy-based foods, tofu cooking never gets boring. Beyond the basic cubic forms of tofu, we have dried tofu, tofu knots, tofu skin, yuba… the list goes on. So when we say, “If you don’t know what to eat, just think about tofu,” — it’s a gateway to endless delicious possibilities.

“Let’s have tofu knots today.” That’s what we said when we spotted some fresh rabbit legs at the market. A simple braised rabbit would be too plain, so we decided to give it a twist.

Tofu cooking experience tells us, tofu family pairs perfectly with any kind of meat — the amino acids released during cooking complement each other.

🥢 Simple Steps：

1，Soak the dried tofu knots in water until softened.

2，Cut the rabbit hind legs into chunks, then blanch briefly in hot water.

3，Heat a wok with a small amount of oil. Over high heat, sauté chopped scallions, ginger, and garlic until fragrant. Add the rabbit pieces and stir-fry quickly so they’re seared in the hot oil. Splash in a few drops of vinegar, the aroma should bloom almost instantly.

4，Add plenty of water to cover the meat. Pour in about half a ladle of soy sauce, reduce to medium heat, and simmer gently.

• Keep an eye on the pot. If the broth reduces too quickly before becoming rich and flavorful, add a bit more water. This slow simmering method relies on the natural fat and protein of the ingredients to build umami.

5，When the broth thickens and the aroma of the meat becomes intense, add a few red chili peppers if you like some heat. Continue simmering until the sauce is almost reduced.

6，Add the softened tofu knots and stir well to coat them evenly in the rich sauce. Be careful not to let the pan dry out; remove from heat if needed.

• If you like a bit of extra sauce to spoon over rice, stop here. But if you want to push the flavor further, let it cook down slowly until it’s nearly dry — the toasty, savory aroma that develops is irresistible.

7，Just before serving, sprinkle some sesame seeds or chopped scallions on top.

A simple but deeply satisfying dish — the tofu knots soak up every drop of that rich rabbit essence.