Can I make this dish vegetarian?
Yes, simply omit the ground pork and use vegetable broth instead of chicken broth. You can add more vegetables like mushrooms or bell peppers.
LUNCH
Braised Tofu with Minced Pork and Fermented Black Beans
Experience the rich, savory flavors of Taiwan with this comforting dish. Tender braised tofu soaks up a deeply aromatic sauce, featuring savory minced pork and the distinctive umami punch of fermented black beans. It's a hearty and satisfying meal, perfect for any day of the week.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
02
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the ground pork and cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
03
Reduce heat to medium. Add the minced garlic, minced ginger, and chopped fermented black beans to the skillet with the pork. Sauté for 1 minute until fragrant.
04
Stir in the soy sauce, Shaoxing wine, and sugar. Cook for 1 minute, allowing the flavors to meld.
05
Pour in the chicken broth and bring the mixture to a simmer. Return the pan-fried tofu to the skillet, gently stirring to coat.
06
Cover the skillet and let it braise for 10-12 minutes over medium-low heat, allowing the tofu to absorb the rich flavors. Stir occasionally to prevent sticking.
07
Uncover and cook for another 2-3 minutes, or until the sauce has slightly thickened. Serve hot.
About This Recipe
Experience the rich, savory flavors of Taiwan with this comforting dish. Tender braised tofu soaks up a deeply aromatic sauce, featuring savory minced pork and the distinctive umami punch of fermented black beans. It's a hearty and satisfying meal, perfect for any day of the week.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, use homemade chicken broth. If you prefer a spicier dish, add a pinch of red pepper flakes with the garlic and ginger. Ensure the tofu is well-pressed to achieve a firmer texture and better absorption of the sauce.
Easy Substitutions
You can substitute ground chicken or turkey for pork. If Shaoxing wine is unavailable, dry sherry or even a dry white wine can be used. Vegetable broth can replace chicken broth for a vegetarian option (omit pork).
Storage & Reheating
Store leftover braised tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Serve this Taiwanese Braised Tofu with Minced Pork and Fermented Black Beans over steamed white rice, with a side of blanched gai lan (Chinese broccoli), or alongside a simple cucumber salad for a complete meal.
Common Mistakes
Not pressing the tofu: This results in watery, less flavorful tofu. Always press tofu for at least 30 minutes before cooking. Overcooking the pork: Cook the pork until just browned to keep it tender. Not rinsing fermented black beans: This can make the dish excessively salty. A quick rinse removes excess salt. Not braising long enough: The tofu needs time to absorb the flavors, so don't rush the braising step. Using too high heat during braising: This can cause the sauce to reduce too quickly or burn.
Frequently Asked Questions
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine used in cooking. It adds a distinct aroma and depth of flavor. If you don't have it, dry sherry is a good substitute.
Can I use silken tofu?
Firm or extra-firm tofu is recommended for this recipe as silken tofu is too delicate and will likely fall apart during braising.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce during the last 2 minutes of cooking.
Can I prepare this dish ahead of time?
Yes, the flavors often deepen overnight. Prepare the dish, cool it completely, and store it in the refrigerator. Reheat gently before serving.
MORE TO KNOW
Fermented black beans (douchi) are a key ingredient in many Chinese and Taiwanese dishes, offering a unique salty, umami, and slightly bitter flavor. Rinsing them before use helps to reduce their intense saltiness. The braising process is crucial for allowing the tofu to soak up the rich, savory sauce, transforming it into a tender and flavorful component of the dish.
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