Braised Tofu with Minced Pork and Salted Black Beans 豉汁肉碎豆腐煲

A comforting Cantonese classic featuring tender tofu and savory minced pork braised in a flavorful sauce with fermented black beans, garlic, and green onions. Served hot in a claypot, it's perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 300g firm tofu, cut into 2cm cubes
• 200g minced pork
• 1 tbsp fermented black beans, rinsed and lightly mashed
• 2 cloves garlic, minced
• 1 knob ginger, minced
• 2 green onions, chopped (white and green parts separated)
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 100ml chicken broth
• 1 tbsp cornstarch, mixed with 2 tbsp water (cornstarch slurry)
• 2 tbsp cooking oil

Steps

1. Prepare the tofu. Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside.
2. Sauté aromatics. In the same pan, add a little more cooking oil if needed. Add minced ginger, garlic, green onion whites, and fermented black beans. Sauté until fragrant.
3. Cook minced pork. Add minced pork to the pan and break it up with a spatula. Cook until browned.
4. Deglaze and season. Pour in Shaoxing wine to deglaze the pan. Add soy sauce, dark soy sauce, sugar, white pepper, and chicken broth. Bring to a simmer.
5. Combine and braise. Return the pan-fried tofu to the pan. Gently stir to coat the tofu and pork with the sauce. Cover and braise.
6. Thicken the sauce. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
7. Finish and serve. Garnish with remaining green onion greens. Serve immediately, preferably in a hot claypot with steamed rice.

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