Braised Tofu
Fujian-style soy-braised tofu: simmer yellow tofu in cold water until porous, then braise together with pork ribs until well-seasoned. Slice and serve.
Ingredients
Cantonese yellow tofu (boiled whole in cold water)
10
Pork chop (blanched with boiling water)
300 g
White sugar
40 g
Soy sauce
75 g
Clear broth
600 g
Instructions
1
Boil tofu to form holes
Place the yellow tofu whole in a pot of cold water, cover with a lid, and bring to a rolling boil over high heat until many small holes appear in the tofu and it resembles a honeycomb shape. Cold water must be used and the lid kept on, otherwise the tofu will not develop holes.
2
Prepare the pork chop
Blanch the pork chop with boiling water to draw out the blood water.
3
Braise and slice
Place the tofu in a clean dry pot, lay the pork chop on top of the tofu, add the clear broth, soy sauce, and sugar, and simmer gently over low heat for about twenty minutes. Then remove the tofu, cut it into slices, and serve.
