Hometown Tofu
After pan-frying tofu until golden, simmer it together with sliced pork, wood ear mushrooms, and doubanjiang (spicy fermented bean paste), then thicken and reduce the sauce.
Story
This cozy, umami-rich home-style tofu dish is a cherished staple in many Chinese families, with tender, savory bites that carry the warm, nostalgic flavor of casual home cooking.
Ingredients
Tofu (sliced into thick slices)
300g
Pork belly (sliced into pieces)
125g
Wood ear mushrooms (rehydrated in warm water)
5g
Chinese chives (cut into sections)
2 stalks
Cornstarch (for thickening)
1 tablespoon
Cooking oil
30g
Soy sauce
1/2 tablespoon
Cooking wine
1/2 tablespoon
doubanjiang (finely minced)
1 tablespoon
fine salt
1 teaspoon
MSG
1 teaspoon
wood ear fungus
Instructions
1
Step 1
Cut the tofu into thick slices, cut the pork belly into thin slices, cut the scallions into segments, soak the wood ear mushrooms in warm water until they are fully rehydrated and softened, and mince the bean paste into fine pieces.
2
Step 2
Heat oil in a wok until hot, add the tofu slices, and fry them until they turn golden brown.
3
Step 3
Reserve a small amount of oil in the wok, stir-fry the pork slices until fragrant, add the minced bean paste and stir-fry until it releases a red color, then stir in soy sauce, cooking wine, and water. Immediately add the fried tofu slices, soaked wood ear mushrooms, salt, and MSG.
4
Step 4
Bring the mixture to a boil, then reduce the heat to low and simmer until the tofu is thoroughly cooked. Add the scallion segments, thicken the sauce with water starch, and cook until the sauce is reduced and thickened, then it is ready to serve.
