Name: Braised Beancurd with Minced Pork
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 18 oz Firm Tofu; 0.5 lb Ground Pork; 3 cloves Garlic, minced; 1 tsp Fresh Ginger, grated; 1 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 1 tbsp Oyster Sauce; 1 cup Chicken Broth; 1 tbsp Cornstarch; 2 tbsp Vegetable Oil; 2 stalks Green Onions, sliced; 1 tsp Toasted Sesame Oil

Main Dishes

Braised Beancurd with Minced Pork

This comforting Chinese classic features silky cubes of tofu simmered in a deeply savory, aromatic sauce with seasoned minced pork. It is the perfect balance of texture and flavor, best served over a warm bed of steamed jasmine rice for a satisfying meal.

Prep

15m

Cook

20m

Serves

Calories

310kcal

Qty	Ingredient
18 oz 500 g	Firm Tofu
0.5 lb 225 g	Ground Pork
3 cloves 3 cloves	Garlic, minced
1 tsp 5 g	Fresh Ginger, grated
1 tbsp 15 ml	Light Soy Sauce
1 tsp 5 ml	Dark Soy Sauce
1 tbsp 15 ml	Oyster Sauce
1 cup 240 ml	Chicken Broth
1 tbsp 8 g	Cornstarch
2 tbsp 30 ml	Vegetable Oil
2 stalks 2 stalks	Green Onions, sliced
1 tsp 5 ml	Toasted Sesame Oil

2 Method

Step 1. Drain the tofu and cut into 1-inch (2.5cm) cubes. Mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.

Step 2. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the minced pork and stir-fry until browned and cooked through.

Step 3. Add the minced garlic and grated ginger to the pan. Sauté for about 30 seconds until highly fragrant.

Step 4. Pour in the light soy sauce, dark soy sauce, oyster sauce, and chicken broth. Bring the mixture to a gentle simmer.

Step 5. Carefully slide the tofu cubes into the sauce. Lower the heat to medium and braise for 5 to 8 minutes, allowing the tofu to absorb the savory flavors.

Step 6. Give the cornstarch slurry a quick stir and pour it into the pan. Stir gently to avoid breaking the tofu until the sauce thickens.

Step 7. Drizzle with toasted sesame oil and garnish generously with sliced green onions before serving hot.

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For a more authentic texture, soak the tofu cubes in hot salted water for 5 minutes before cooking to help them hold their shape.
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Add a teaspoon of chili bean paste (Doubanjiang) for a spicy Sichuan-style kick.
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Ensure the pork is well-browned to develop a deeper umami flavor in the sauce.
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Dark soy sauce is used mainly for color; if you don't have it, you can substitute with extra light soy sauce, though the dish will be lighter in color.