Home-style Tofu
A Beijing-style home-style tofu dish, braised with firm northern tofu, sliced pork, fermented broad bean paste and garlic sprouts.
Ingredients
Northern tofu (cut into 1.5-inch square, 0.15-inch thick slices)
4
Fatty pork
150 g
Pork (sliced)
150 g
Fermented chili bean paste
50 g
Garlic sprout (split and cut into segments)
100 g
Soy sauce
50 g
Cooking wine
25 g
MSG
5 g
Starch (for thickening with water starch slurry)
25 g
Broth
150 g
Oil (for pan-frying tofu)
to taste
Instructions
1
Step 1
Cut the tofu into 1.5-inch square, 0.15-inch thick slices; split the garlic sprouts and cut into segments.
2
Step 2
Heat the pan, add oil. Once the oil is hot, pan-fry the tofu until both sides are golden brown, then remove and set aside. Add the sliced pork and stir-fry until cooked, then add the fermented chili bean paste and stir-fry until fragrant. Add soy sauce, broth, cooking wine, and the fried tofu, simmer on low heat to let the flavors meld. Add MSG, thicken the sauce with water starch slurry, then add the garlic sprouts and serve.
