Home-style Tofu
A Korean-style home-cooked dish made primarily with tofu and pork, prepared by first frying then braising. It features an attractive appearance, rich aroma, and savory flavor.
Ingredients
Tofu (cut into rectangular blocks 4cm long, 3cm wide, and 5mm thick)
400g
Chicken broth (for braising)
100ml
Soybean oil (for frying and stir-frying)
200g
Pork (lean and fatty pork, remove tendons, cut into thin slices, add a little salt and water starch to marinate and mix well)
50g (peeled)
Spicy bean paste
15g
Soy sauce
10g
Garlic (use the juice)
10g
White sugar
10g
Tofu powder
20g
Chili oil (sprinkle before serving)
15g
Salt (part for marinating the pork slices)
5g
MSG (Monosodium glutamate)
3g
Minced ginger
10g
Sichuan peppercorns (remove after frying)
2g
Water starch (for marinating pork slices and thickening the sauce)
appropriate amount
Instructions
1
Prepare and cut ingredients
Cut the tofu into rectangular blocks 4cm long, 3cm wide, and 5mm thick; remove the tendons from the peeled pork, cut into thin slices, add a little salt and water starch, mix well to marinate, set aside
2
Fry the tofu
Place the wok over high heat, add soybean oil, heat up, turn to medium heat, fry the tofu slices in batches (8 slices per batch is recommended), fry until both sides of the tofu are golden brown, remove, drain oil, set aside
3
Stir-fry the pork slices
Use a clean wok, add oil, heat up, put in the pork slices, stir-fry until cooked, remove, set aside
4
Braise to finish the dish
Leave a little oil in the wok, heat to medium-low heat, add Sichuan peppercorns and fry until fragrant (do not burn), remove, add spicy bean paste, stir evenly, add the pork slices, then add soy sauce, white sugar, MSG, chicken broth, finally pour in the tofu blocks, braise over medium heat for about 10 minutes, then add garlic juice, thicken the sauce with water starch, remove from the wok, put into a serving bowl, sprinkle with chili oil, and serve
