Quick Minced Pork Tofu Chinese Recipe
Want to learn a nutritious and delicious Chinese dish? Minced pork tofu is the perfect choice for beginners. With this detailed recipe, you'll easily master the art of making this comforting dish.
Why do I like this recipe?
Time - saving and effortless: All the steps can be completed within 10 minutes. You can cut the tofu and prepare the sauce simultaneously. And it's even more convenient if you choose pre - made minced meat.
Great for pairing with rice: The tender tofu is coated with savory and slightly spicy doubanjiang sauce. The minced meat enhances the texture. Pour it over rice and you'll end up eating an extra half bowl of rice.
High flexibility: You can add leftover diced carrots or green pepper bits from the fridge and stir - fry them. It also tastes great if you replace the regular tofu with Japanese tofu or thousand - layer tofu.
What kind of tofu should be used?
Soft tofu is the most suitable for this dish.
If you really can't get soft tofu, these two alternatives are also good:
Silken tofu:
It is even more tender and smooth than soft tofu. However, because it's extremely delicate, you need to be quicker when cooking it. Otherwise, it will melt in the pot!
Firm tofu:
Although it's not as tender and smooth, you can get rid of the beany smell by soaking it in salt water. When cooking, stir it gently so as not to break it, and you can still make a delicious dish.
Can other minced meats be used instead of pork?
Minced beef and minced turkey are both good alternatives. However, there are two adjustments to note:
Minced beef is relatively lean and tends to dry out during stir - frying. It is recommended to add an extra half spoon of oil when stir - frying the meat in step 4, and at the same time, shorten the stir - frying time to about 1 minute.
Minced turkey has a mild flavor. You can add a small pinch of ginger 末 to the sauce to enhance the freshness.
INGREDIENTS
Main Ingredients
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·250g soft tofu (cut into cubes)
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·200g minced pork
Additional Ingredients
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·2 cloves of garlic (sliced)
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·1 scallion (cut into scallion flowers)
Seasonings
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·2 tablespoons of light soy sauce
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·0.5 tablespoon of dark soy sauce
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·1 tablespoon of oyster sauce
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·1 tablespoon of cornstarch
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·1 tablespoon of doubanjiang (chili bean sauce)
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·1 tablespoon of cooking oil
COOKING STEP
Step 1
Cut 250g of soft tofu into cubes.
Step 2
Add 2 tablespoons of light soy sauce, 0.5 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of starch to a bowl. Then add half a bowl of water and stir well.
Step 3
Pour 1 tablespoon of cooking oil into a pot. Add the sliced garlic and stir - fry until fragrant.
Step 4
Add 200g of minced pork and stir - fry until evenly separated and the color changes.
Step 5
Add 1 tablespoon of doubanjiang and stir - fry until red oil appears.
Step 6
Add the cut tofu and pour in the prepared sauce.
Step 7
Cook over medium - low heat for 3 minutes until the sauce thickens.
Step 8
Sprinkle with scallion flowers and then remove from the pot.
More recipes worth trying
Jade Tofu(Tofu with Vegetables)
Hakka Stuffed Tofu - A Heritage Dish
Simple & Refreshing Cold Tofu Recipe
Secrets to Achieve the Best Results
If you want to make this dish even more outstanding, you can try these details:
Marinate the minced meat in advance for 5 minutes: Before stir - frying, mix the minced meat evenly with 0.5 tablespoons of cooking wine and a small pinch of white pepper powder. This can remove the fishy smell and enhance the freshness. When stir - frying, use medium heat to slowly sauté the minced meat until it turns slightly golden brown, which makes it more fragrant.
Fry the doubanjiang until the red oil is fully developed: Don't rush to add the minced meat when the oil is hot. First, fry the doubanjiang alone in the oil for an extra 15 seconds. When you can clearly smell the sauce aroma, then add the minced meat. This will give the dish a richer color and flavor.
Pour the sauce in two steps: Pour two - thirds of the sauce first. After cooking until the tofu is coated with the sauce color, pour the remaining sauce along the edge of the pot. This way, the tofu will be flavorful both inside and out, and the sauce is not likely to dry out during cooking.
Turn off the heat and let it sit for 30 seconds before taking it out of the pot. After sprinkling with scallion flowers, use the residual heat to bring out the aroma. This will make the dish more flavorful than just sprinkling it directly. Remember to eat the tofu as soon as it is plated. If it is left for too long, it will easily become soft and lose its shape.
Food Pairings
This dish itself has a rich sauce flavor and is very suitable to be paired with staple foods and refreshing side dishes. Here are some combinations that I often make:
A must - have for rice lovers: Pour two spoons of minced meat with tofu over hot rice. The sauce seeps into the rice grains, making it especially fragrant. Remember to use slightly firm rice, such as Thai fragrant rice or Indian long - grain rice, which is not easily softened by the soup.
Pair it with a quick - cooked leafy vegetable: Blanched broccoli or stir - fried romaine lettuce are both good choices. The key is to stir - fry with a small amount of oil and quickly to retain the crispness of the vegetables, creating a contrast with the soft and tender tofu.
Choose a refreshing soup: For example, winter melon and small shrimp soup. Put winter melon slices in cold water and cook for 10 minutes. Just sprinkle a handful of small shrimps before turning off the heat. The hot soup can relieve the slight spiciness of the doubanjiang and is also comfortable to drink.
If having this for dinner, I would also cut a small plate of pickled radish slices to relieve greasiness.
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