Braised Tofu with Roasted Pork Belly and Dried Shrimp 蝦米火腩炆豆腐

A comforting Cantonese dish featuring tender braised tofu, crispy roasted pork belly, and aromatic dried shrimp, simmered in a savory sauce.

Nutrition (per serving)

Ingredients

• 2 blocks firm tofu
• 300g roasted pork belly
• 20g dried shrimp
• 2 cloves garlic
• 15g ginger
• 2 tbsp cooking oil
• 1 tbsp Shaoxing wine
• 240ml chicken broth
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 0.5 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 1 stalk green onion

Steps

1. Prepare ingredients: Drain and pat dry the firm tofu, then cut into 2cm cubes. Cut the roasted pork belly into 1.5cm slices. Soak the dried shrimp in warm water for 10 minutes, then drain and roughly chop. Mince the garlic and ginger. Prepare the cornstarch slurry by mixing cornstarch with water. Slice the green onion for garnish.
2. Pan-fry tofu: Heat cooking oil in a wok over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove the tofu from the wok and set aside.
3. Sauté aromatics: In the same wok, add a little more cooking oil if needed. Sauté the minced garlic and ginger until fragrant. Add the chopped dried shrimp and stir-fry for 1 minute until aromatic.
4. Add pork belly and deglaze: Add the roasted pork belly slices to the wok and stir-fry for 2 minutes. Pour in Shaoxing wine to deglaze the wok, scraping any browned bits from the bottom.
5. Braised sauce: Add chicken broth, oyster sauce, dark soy sauce, sugar, and white pepper to the wok. Bring to a simmer.
6. Combine and simmer: Return the pan-fried tofu to the wok. Gently stir to combine. Cover the wok and simmer for 10-12 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
7. Thicken sauce: Uncover the wok. Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly until the sauce thickens to your desired consistency.
8. Serve: Transfer the braised tofu to a serving dish. Garnish with sliced green onion and serve hot with rice.

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