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Braised Minced Pork Tofu
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Minced Pork Tofu
| Ingredient | Amount |
|---|---|
| soft tofu | 1 block |
| ground pork | 100g |
| scallions, ginger, garlic | as needed |
| starch water | small half bowl |
| salt | as needed |
| chicken bouillon | as needed |
| MSG | as needed |
| dark soy sauce | as needed |
| oyster sauce | as needed |
| thirteen-spice powder | as needed |
- soft tofu1 block
- ground pork100g
- scallions, ginger, garlicas needed
- starch watersmall half bowl
- saltas needed
- chicken bouillonas needed
- MSGas needed
- dark soy sauceas needed
- oyster sauceas needed
- thirteen-spice powderas needed
Cooking StepsHow to cook Braised Minced Pork Tofu step by step
-
Step 1Cut the soft tofu into cubes.
-
Step 2Chop the scallions, ginger, and garlic.
-
Step 3Boil about half a small pot of water with 2 small spoons of salt.
-
Step 4Place the cut tofu in a bowl. Once the water boils, pour it over the tofu in the bowl.
-
Step 5Let it sit for 10 minutes and set aside. (Leaving it longer is fine too.)
-
Step 6Heat oil in a wok and stir-fry the ground pork. (Use medium heat from here on.)
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Step 7Once the pork is cooked, add minced ginger.
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Step 8Stir-fry briefly, then add half a spoon of doubanjiang (chili bean paste).
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Step 9Stir-fry briefly, then add minced garlic. (Don’t add all three together — garlic burns easily, so add it last.)
-
Step 10Pour in water, about half a small pot. (Switch to medium-high heat from here on.)
-
Step 11Squeeze in oyster sauce twice (about half a spoonful). Add 2.5 spoons of dark soy sauce.
-
Step 12Add a small half spoon of chicken bouillon and MSG. The key ingredient: add about half a spoon of thirteen-spice powder.
-
Step 13Once the water boils, add the tofu. (The tofu is soft — do not use a spatula to stir-fry from this point on.)
-
Step 14Gently shake the wok and lightly move the spatula so every piece of tofu is submerged in the sauce. Use the spatula or a small ladle to continuously spoon the sauce over the tofu.
-
Step 15Let it simmer gently so the tofu absorbs the flavors. Once the sauce comes to a boil, pour in the starch water in a circle.
-
Step 16Now reduce the sauce. Still don’t stir-fry the tofu with the spatula. Instead, move the spatula from outside to inside — the tofu will flip naturally. Change directions frequently, always pushing from outside in. Add half the chopped scallions midway. Keep the spatula moving until the sauce is fully reduced.
-
Step 17After plating, sprinkle the remaining scallions on top.
-
Step 18Scoop a spoonful over rice — the sauce soaks right in. Incredibly appetizing!
Braised Minced Pork Tofu
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 1 block soft tofu
- 100g ground pork
- as needed scallions, ginger, garlic
- small half bowl starch water
- as needed salt
- as needed chicken bouillon
- as needed MSG
- as needed dark soy sauce
- as needed oyster sauce
- as needed thirteen-spice powder
Instructions
-
Cut the soft tofu into cubes.
-
Chop the scallions, ginger, and garlic.
-
Boil about half a small pot of water with 2 small spoons of salt.
-
Place the cut tofu in a bowl. Once the water boils, pour it over the tofu in the bowl.
-
Let it sit for 10 minutes and set aside. (Leaving it longer is fine too.)
-
Heat oil in a wok and stir-fry the ground pork. (Use medium heat from here on.)
-
Once the pork is cooked, add minced ginger.
-
Stir-fry briefly, then add half a spoon of doubanjiang (chili bean paste).
-
Stir-fry briefly, then add minced garlic. (Don’t add all three together — garlic burns easily, so add it last.)
-
Pour in water, about half a small pot. (Switch to medium-high heat from here on.)
-
Squeeze in oyster sauce twice (about half a spoonful). Add 2.5 spoons of dark soy sauce.
-
Add a small half spoon of chicken bouillon and MSG. The key ingredient: add about half a spoon of thirteen-spice powder.
-
Once the water boils, add the tofu. (The tofu is soft — do not use a spatula to stir-fry from this point on.)
-
Gently shake the wok and lightly move the spatula so every piece of tofu is submerged in the sauce. Use the spatula or a small ladle to continuously spoon the sauce over the tofu.
-
Let it simmer gently so the tofu absorbs the flavors. Once the sauce comes to a boil, pour in the starch water in a circle.
-
Now reduce the sauce. Still don’t stir-fry the tofu with the spatula. Instead, move the spatula from outside to inside — the tofu will flip naturally. Change directions frequently, always pushing from outside in. Add half the chopped scallions midway. Keep the spatula moving until the sauce is fully reduced.
-
After plating, sprinkle the remaining scallions on top.
-
Scoop a spoonful over rice — the sauce soaks right in. Incredibly appetizing!
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
