Guizhou-Style Crispy Tofu with Pork

Name: Guizhou-Style Crispy Tofu with Pork
Total time: 35 min
Ingredients: 400g (14oz), cut into triangles firm tofu; 200g (7oz), thinly sliced pork loin; 30g (1oz), soaked and torn dried black fungus; for deep frying vegetable oil; 2 tablespoons soy sauce; 1 tablespoon cooking wine; 3 cloves, minced garlic; 1 inch, julienned ginger; 3 stalks, cut into segments green onions; 1 tablespoon, mixed with water cornstarch; to taste salt; a pinch white pepper; 1 teaspoon sugar

A beloved home-style dish from Guiyang featuring golden-fried tofu triangles paired with seasoned pork and tender black fungus. The tofu gets beautifully crispy on the outside while staying soft inside, all coated in a savory, aromatic sauce.

35 min

Medium

0 favorites

Story

This classic dish from the Guizhou province showcases the region's love for bold flavors and textural contrast. The secret lies in properly frying the tofu until it develops a golden crust—don't rush this step!

Ingredients

firm tofu 400g (14oz), cut into triangles

pork loin 200g (7oz), thinly sliced

dried black fungus 30g (1oz), soaked and torn

vegetable oil for deep frying

soy sauce 2 tablespoons

cooking wine 1 tablespoon

garlic 3 cloves, minced

ginger 1 inch, julienned

green onions 3 stalks, cut into segments

cornstarch 1 tablespoon, mixed with water

salt to taste

white pepper a pinch

sugar 1 teaspoon

Instructions

Prep the ingredients

Cut the firm tofu into triangle shapes about 1cm thick. Soak the dried black fungus in warm water for 15 minutes until softened, then tear into bite-sized pieces and trim any hard roots. Slice the pork thinly and set aside.

Marinate the pork

Place the sliced pork in a bowl. Add 1 tablespoon soy sauce, the cooking wine, a pinch of salt, white pepper, and half the cornstarch mixture. Toss to coat evenly and let sit for 8 minutes while you prepare the other ingredients.

Fry the tofu

Heat about 1 inch of vegetable oil in a wok or deep pan over medium-high heat. Carefully add the tofu triangles and fry until they turn golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Stir-fry the aromatics

Pour off most of the oil, leaving about 2 tablespoons. Add the minced garlic and julienned ginger, stir-frying for 30 seconds until fragrant. Add the marinated pork and cook for 2 minutes until it changes color.

Combine and finish

Add the fried tofu and black fungus to the wok. Pour in the remaining soy sauce, the sugar, and about 1/4 cup water. Toss everything together and let it simmer for 2 minutes. Drizzle in the remaining cornstarch mixture while stirring to create a light, glossy sauce. Sprinkle with green onions and serve hot over steamed rice.