Home-style red braised potato

Quarter the potatoes and cut each quarter into inch and a half wedges with the rolling cut: cut on a bias, twist to the next flat side, cut again.

Rinse the cut potatoes in a bowl and leave them to soak until you are ready to fry.

Shallow fry in about a quarter cup of oil over a medium high flame about ten minutes until cooked through, then set aside.

Fry the aromatics over a medium flame until fragrant, add the five spice and fry about 30 seconds more.

Add the potatoes and the Shaoxing, then the same braising liquid as the tofu; cover and braise ten minutes.

Reduce, taste and season; thicken with only about a quarter of the slurry.

Finish with toasted sesame oil and scallions.