Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu. What a lot of people don’t know about Chinese food is the abundance of cold dishes often served before the main meal. This is one of those traditional dishes. If you’re a vegetarian, congratulations! You’ll really enjoy this.
My guess is that you don’t see this dish everyday…in fact, you probably never have. It’s not commonly served in Chinese restaurants around the U.S. unless you’re sitting in a really authentic Shanghainese place.
Don’t be alarmed! We must all face our fermented black beans, tofu puffs, and wood ear mushrooms with an open mind. These are ingredients used all the time in Chinese cooking, and can open up a whole new world of authentic Chinese cuisine in your kitchen.
Pick up a pack of kao fu dried wheat gluten (烤麸) in your local Chinese grocery store, dried or fresh (if using fresh, there’s no need to soak it). I made this dish in the afternoon so we could use natural daylight for photos, and the dish never made it to dinner table.
We ate everything right after the photo session. That’s how good it is! If you grew up eating this, you already know what I mean. Some people like this dish to be slightly sweeter, as is traditional. If you like, you can add a little more sugar to suit your tastes.
Recipe Instructions
Here’s what the dried wheat gluten (kao fu) looks like before soaking. Looks kind of like a slice of stale bread.
Soak it in warm water, and once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares.
Soak and rinse the dried shitake mushrooms, dried wood ear mushrooms, and dried lily-flower. Drain and set aside.
Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the wheat gluten, and cook until slightly browned, about 2 minutes.
Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the Shaoxing wine, light soy sauce, dark soy sauce, sugar, and water.
Stir well and bring to a boil. Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).
Have you ever tried this dish or Shanghai Cuisine? We’d like to hear about it!
Hong Shao Kao Fu - Braised Wheat Gluten with Mushrooms
Ingredients
- 2 pieces dried wheat gluten/kao fu (about 5” x 5” each: Soak in warm water until soft)
- 12 dried shiitake mushrooms (soaked in warm water until soft)
- 1/2 cup dried wood ear mushrooms (soaked in warm water until soft)
- 1/2 cup dried lily-flower (soaked in warm water until soft)
- 3 tablespoons oil
- 3 slices ginger
- ¼ cup raw or roasted unsalted peanuts (shelled and skins removed)
- 3 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons sugar
- 3 cups water
Instructions
- Once the kao fu is soft, rinse it under running water. Then cut each piece into 1-inch by 1-inch squares. Rinse the mushrooms, wood ears, and lily flower. Drain and set aside.
- Heat oil in your wok over high heat. Add the ginger and fry for 30 seconds. Add the kao fu, and cook until slightly browned, about 2 minutes. Add the mushrooms, wood ear, lily flower, and peanuts. Mix everything well. Then add the wine, soy sauces, sugar, and water. Stir well and bring to a boil.
- Cover the pan, turn the heat to low, and simmer for about 1 hour, stirring every 15 minutes to prevent sticking. Serve warm or cold (this is usually served as a cold dish).
Yummy! Very easy. Thank you. This dish reminds me of my childhood. I added tofu skin to this dish. One of my favorites and can’t find it in restaurants in MD. Now I can make a large batch at home.
How wonderful is that :-) Love it!
Love Kao Fu. I ate them while living in Shanghai. Can’t find ot in Malaysia. Would love to return to Shanghai again to enjoy all the ‘hong shao’ dishes popular in Shanghai cuisine.
Hi Jenny, I’m with you. Here is a post for you to enjoy and reminisce.
Thanks! Love this dish, but sometimes it often has a greasy after taste when we buy it. Now we can make our own. We love wood ear.
Wheat gluten is very absorbent, do follow the recipe on the oil amount :-)
Is there a way to MAKE the Kao Fu from wheat gluten powder? I have looked at several stores and even Amazon doesn’t carry it.
Interesting question, but I don’t have the answer. I need to look into it :-)
THANK YOU! Though my parents never made this, I would regularly have it at potlucks and it was always one of my favorites, though I never quite figured out what it was. Now that I finally know, I’m going to try to make it for sure.
Yayyy! It’s not that hard :-)
This recipe is very authentic and has approval from both my mother and mother-in-law who are both Shanghainese. However, their only complaint is that the Kan Fu should not be cut with knife but rather torn apart by hand to create irregular edges
Mine was cut (not torn) and there is a photo in the post as proof :-)