Crispy Outside, Tender Inside Pork and Tofu Stew: The Ultimate Rice Companion
Golden Recipe: Crispy Outside, Tender Inside! Mouthwatering Pork and Tofu Stew
We’ve pan-fried soft tofu until golden brown, achieving a delightful crispy exterior while keeping the inside wonderfully tender. This tofu stew is then simmered with savory minced pork and a spicy, flavorful sauce, making it an irresistible dish that will have you finishing your rice in no time. Perfect for special occasions or to elevate your everyday meals.
Main Ingredients- 1 block of firm tofu (firm tofu recommended for frying)
- 100g minced pork
- 3 Cheongyang chili peppers
- 1/2 stalk of green onion, finely chopped
- Cooking oil (for frying tofu, approximately 1kg prepared but only about 30g will be consumed)
- 1 Tbsp minced garlic
Seasoning- 1 Tbsp chili oil
- 1 Tbsp soy sauce
- 1 tsp MSG (or other umami enhancer)
- 1 tsp sugar
- 1 tsp sea salt
- A little sesame oil
- A pinch of black pepper
- 1 Tbsp chili oil
- 1 Tbsp soy sauce
- 1 tsp MSG (or other umami enhancer)
- 1 tsp sugar
- 1 tsp sea salt
- A little sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
Pat the tofu dry with paper towels and cut it into bite-sized pieces, about 1.5-2cm thick. Ensuring the tofu is dry will prevent oil splattering and help it crisp up nicely when fried.
Step 2
In a wide pan, add enough cooking oil to generously cover the tofu. Heat the oil over medium heat to about 160°C (320°F). If you don’t have a thermometer, test the oil by inserting a wooden chopstick; if small bubbles form around it, the oil is ready. Carefully add the cut tofu pieces into the preheated oil.
Step 3
Fry the tofu pieces until they are golden brown and crispy on all sides. This step is crucial for achieving the desired texture. Once fried, remove the tofu from the oil and set aside on a plate, draining off excess oil.
Step 4
Pour out most of the frying oil, leaving about 1 tablespoon. Add 1 tablespoon of chili oil and 100g of minced pork to the pan. Stir-fry over medium heat until the pork is cooked through and has released its flavorful fat.
Step 5
Once the pork is cooked, add 1 tablespoon of soy sauce, the chopped green onion, and 1 tablespoon of minced garlic. Stir-fry together for a minute to release their aromas. This step deepens the flavor of the sauce.
Step 6
Pour in about 1 ladleful of broth (or anchovy-kelp broth, plain water is also fine). Add 1 teaspoon of sugar and 1 teaspoon of MSG (or umami enhancer). Bring the mixture to a boil. (For added depth, you can also add 1 teaspoon of oyster sauce.)
Step 7
As the sauce begins to boil, carefully add the pre-fried tofu pieces back into the pan. Reduce the heat to low and simmer gently, allowing the tofu to absorb the flavors. Stir carefully to prevent the tofu from breaking.
Step 8
Once the sauce has reduced and thickened slightly, add the 3 finely chopped Cheongyang chili peppers and stir-fry for another minute to infuse a spicy kick. The spiciness of the chilies cuts through any richness.
Step 9
Just before turning off the heat, drizzle in a pinch of black pepper and a little sesame oil for a fragrant finish. Adding sesame oil at the end preserves its delicate aroma.
Step 10
Transfer the finished tofu stew to a serving dish. Sprinkle finely chopped green onions (or scallions) on top for a fresh garnish and an appealing presentation.
Step 11
Your crispy outside, tender inside Pork and Tofu Stew is ready! Enjoy this delicious dish with a warm bowl of rice for a truly satisfying meal.
