Home-Style Braised Tofu

Name: Home-Style Braised Tofu
Total time: 35 min
Ingredients: 400g, cut into 1cm thick slices firm tofu; 150g, thinly sliced pork loin; 1 medium, seeded and cut into diamonds green bell pepper; 1 medium, seeded and cut into diamonds red bell pepper; 4 tablespoons, divided vegetable oil; 2 tablespoons, finely chopped Pixian douban (Sichuan chili bean paste); 3, minced garlic cloves; 1 inch, sliced fresh ginger; 2 tablespoons light soy sauce; 1 tablespoon cooking wine; 1 teaspoon cornstarch; 100ml water; 1 teaspoon (optional) sesame oil

Tender pan-fried tofu slices paired with seasoned pork and colorful bell peppers, finished with a fragrant Sichuan bean paste sauce. This comforting classic delivers bold flavors with satisfying textural contrast.

35 min

Medium

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Story

A beloved dish from Chinese home cooking, this recipe transforms simple ingredients into something extraordinary. The key is getting a nice golden crust on the tofu before braising it in the savory sauce.

Ingredients

firm tofu 400g, cut into 1cm thick slices

pork loin 150g, thinly sliced

green bell pepper 1 medium, seeded and cut into diamonds

red bell pepper 1 medium, seeded and cut into diamonds

vegetable oil 4 tablespoons, divided

Pixian douban (Sichuan chili bean paste) 2 tablespoons, finely chopped

garlic cloves 3, minced

fresh ginger 1 inch, sliced

light soy sauce 2 tablespoons

cooking wine 1 tablespoon

cornstarch 1 teaspoon

water 100ml

sesame oil 1 teaspoon (optional)

Instructions

Prepare the ingredients

Cut the tofu into thick rectangular slices about 1cm deep. Slice the pork loin thinly and toss with 1 tablespoon soy sauce and cornstarch, letting it marinate for 10 minutes. Seed the bell peppers and cut them into diamond shapes.

Pan-fry the tofu

Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the tofu slices and cook until golden brown on each side, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate.

Build the flavor base

Wipe the wok clean and heat the remaining 2 tablespoons of oil over medium-high heat. Add the chopped douban and stir-fry for 30 seconds until fragrant. Add the ginger and garlic, stir for another 15 seconds until aromatic.

Cook the pork

Add the marinated pork slices to the wok. Stir-fry for 2-3 minutes until the pork is cooked through and slightly caramelized. Pour in the cooking wine and let it sizzle.

Braise everything together

Add the pan-fried tofu and bell peppers to the wok. Pour in the remaining soy sauce and water. Reduce heat to medium-low and let everything simmer together for 5-7 minutes, allowing the flavors to meld. Gently flip the tofu halfway through.

Finish and serve

If you like a thicker sauce, mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the wok until the sauce coats the ingredients. Drizzle with sesame oil if desired. Serve immediately over steamed rice.