Braised Tofu
A traditional Fujian braised dish. Tofu is cooked until it develops honeycomb-like holes, then braised together with pork chop for a soft, tender, and well-infused flavor.
Ingredients
Guangdong yellow tofu (keep whole, do not cut)
10
pork chop (blanch in boiling water to remove blood)
300g
white sugar
40g
soy sauce
75g
clear soup
600g
Instructions
1
Boil tofu
Place the whole yellow tofu in a pot of cold water, cover the lid, bring to a rolling boil and cook until the tofu develops many small holes resembling a honeycomb, then remove. You must use cold water and keep the lid on during boiling, otherwise the tofu will not form holes.
2
Prepare pork chop
Blanch the pork chop in boiling water to remove blood impurities.
3
Braise
Use a clean dry pot, place the tofu inside, then set the pork chop on top of the tofu. Add clear soup, soy sauce, and sugar. Simmer over low heat for approximately 20 minutes. Then remove the tofu, slice it, and serve.
