Braised Tofu with Minced Pork and Salted Black Beans豉汁肉碎豆腐煲
A comforting Cantonese classic featuring tender tofu and savory minced pork braised in a flavorful sauce with fermented black beans, garlic, and green onions. Served hot in a claypot, it's perfect with steamed rice.
01Ingredients
- 300g firm tofu, cut into 2cm cubes
- 200g minced pork
- 1 tbsp fermented black beans, rinsed and lightly mashed
- 2 cloves garlic, minced
- 1 knob ginger, minced
- 2 green onions, chopped (white and green parts separated)
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- 100ml chicken broth
- 1 tbsp cornstarch, mixed with 2 tbsp water (cornstarch slurry)
- 2 tbsp cooking oil
Nutrition (per serving)285kcal
- Protein22.5g
- Carbs8.2g
- Fat18.1g
Fiber 1.2 gSodium 612 mg
02Steps
- Prepare the tofu. Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside.
- Sauté aromatics. In the same pan, add a little more cooking oil if needed. Add minced ginger, garlic, green onion whites, and fermented black beans. Sauté until fragrant.
- Cook minced pork. Add minced pork to the pan and break it up with a spatula. Cook until browned.
- Deglaze and season. Pour in Shaoxing wine to deglaze the pan. Add soy sauce, dark soy sauce, sugar, white pepper, and chicken broth. Bring to a simmer.
- Combine and braise. Return the pan-fried tofu to the pan. Gently stir to coat the tofu and pork with the sauce. Cover and braise.
- Thicken the sauce. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Finish and serve. Garnish with remaining green onion greens. Serve immediately, preferably in a hot claypot with steamed rice.
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