Pan-fried Firm Tofu with Fermented Bean Curd and Minced Pork
Firm tofu is pan-fried and braised in rose-flavored fermented bean curd sauce, then topped with minced pork and chive flowers for a distinctive flavor.
Ingredients
rose fermented tofu
two spoonfuls
firm tofu (cut into small pieces, blanched in boiling water for half a minute)
1
pork tenderloin (minced)
100 g
chive blossoms (flowers and roots removed, minced)
a small handful
cooking wine
one spoonful
ginger (minced)
1 slice
light soy sauce
one small spoonful
cornstarch
one spoonful
Instructions
1
Prepare the tofu
Cut the firm tofu into small pieces, blanch in boiling water for half a minute to remove the beany smell, then drain and set aside.
2
Marinate the pork
Cut the pork tenderloin into minced meat. Marinate with cooking wine, minced ginger, light soy sauce, and cornstarch for 10 minutes, then drain off the liquid.
3
Pan-fry the tofu
Strip the flowers and roots from the chive blossoms, then cut into minced pieces. Heat oil in a pan, carefully place the tofu pieces in and fry for about one minute on each side, then transfer to a plate.
4
Stir-fry the pork
Leave the remaining oil in the pan. First stir-fry the minced chive blossoms, then add the marinated pork mince and stir-fry together for one minute until cooked. Set aside.
5
Braise and pour sauce
Without washing the pan, add two spoonfuls of rose fermented tofu and a small half-bowl of water, then add the tofu pieces. Bring to a boil, reduce to medium-low heat, and simmer for ten minutes, until the fermented tofu flavor seeps into the tofu. Transfer the tofu to a large plate, then return the pork and chive blossom mixture to the pan to reduce the sauce, and pour over the tofu.
