Braised Tofu with Ground Pork in Black Vinegar Sauce
- camissonia
- Oct 15
- 1 min read
This dish is redolent of the flavors of a hot and sour soup and probably something that my grandpa (Ah-Kung) would have enjoyed because of the addition of vinegar, a commonly used ingredient in the cuisine of his native Fujian province. I adapted this recipe from Chinese Cooking: Favorite Home Dishes, a Weichuan cookbook by Chen Hsueh Hsia published in 1993. Very easy to make, super flavorful and great on its own or over steamed white rice.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Combine the sauce ingredients together in a bowl or measuring cup. Set aside.
2
Heat 1 tbsp. oil in a sauté pan or wok over medium high heat. Add the pork and break up the meat with a spatula.
3
When the pork is partially cooked through, add the garlic, ginger, and scallions. Sauté for 10-15 seconds until fragrant. Add mushrooms and stir fry for 30 seconds or until softened. Stir in the chili garlic sauce.
4
Add the cubed tofu and stir gently to combine. Pour in the sauce, bring to a boil, then reduce heat to a simmer. Cover and let simmer for 10-15 minutes.
5
Remove cover, bring the tofu mixture up to a boil, add the green peas then stir in the cornstarch slurry. Cook for about 30 seconds to a minute, or until the sauce has thickened. Stir in the white pepper and half of the cilantro.
6
Pour the tofu onto a serving dish; garnish with the remaining cilantro.
Instructions
1 lb ground pork
5 cloves garlic minced
2 tsp minced fresh ginger
3 scallions chopped
2 tsp chili garlic sauce (or 1 Fresno chili seeded & sliced)
8 oz sliced fresh shiitakes or oyster mushrooms
2 cups water
5 tbsp soy sauce
5 tbsp Chinese black vinegar
1 tbsp sugar
1 tbsp sesame oil
Sauce
3 tbsp water
3 tbsp cornstarch
Cornstarch Slurry
1/2 tsp white pepper
1/4 cup chopped fresh cilantro
1/4 cup green peas
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Braised Tofu with Ground Pork in Black Vinegar Sauce
Prep Time
25 min
Cooking Time
20 min
Rest Time
0
Total Time
45 min
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