Vegan doggy tofu pot

Scrape the bitter white pith off the tangerine peels and slice them into thin strips.

Drizzle about a tablespoon of peanut oil into a hot wok and add the smashed garlic, the smashed ginger and the white parts of the green garlic.

Fry the aromatics over a medium flame until fragrant, about thirty seconds.

Raise the flame to high, swirl in a quarter cup of Shaoxing wine, toss in the sliced peel, bring to a rapid boil and give it about fifteen seconds to infuse.

Add two cups of water and the dark brown sugar, bring back to a rapid boil to dissolve the sugar, then transfer to a pot and brew covered over a very low flame at least half an hour.

Slice the tofu into sheets about one centimeter thick.

Dissolve a half teaspoon of salt in a little hot boiled water in a separate bowl, lay the tofu in and submerge it with more hot water from the kettle.

Cover and brine about twenty minutes, then drain the salt water thoroughly.

In a bowl, mash two cubes of red fermented tofu with about half a tablespoon of its red liquid, a quarter teaspoon of salt and a ladle of the aromatic liquid, and set aside.

Drizzle two to two and a half tablespoons of peanut oil into a hot wok and fry the drained tofu over a medium-high flame five to eight minutes until the bottom is good and golden brown, moving the wok around to cook evenly.

Flip the tofu and give it another minute or so to firm up.

Add the aromatic liquid and the bowl of red fermented tofu, keep it at a heavy simmer or light boil, cover with a breathable lid and boil twenty minutes to reduce.

Taste the sauce and season with another quarter teaspoon of salt, MSG and a sprinkle of white pepper powder, then reduce on high to the consistency you want -- another two minutes here.

Mix in the green parts of the green garlic, or a little cilantro instead, and serve, in a clay pot for looks or a normal bowl.