Braised Tofu with Ground Pork in Black Vinegar Sauce
- Oct 15, 2025
- 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.
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.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
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
Braised Tofu with Ground Pork in Black Vinegar Sauce
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Prep Time
25 min
Cooking Time
20 min
Rest Time
0
Total Time
45 min
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