Braised Tofu with Roast Pork (火腩炆豆腐 + Video)

Chinese roast pork (Shao Rou 燒肉) is quite different in taste from the western one, although both have crackling skin on with tender meat under.

In Hong Kong, there are many siu mei shops (燒味店) to sell a variety of roast meats, including the roast pork, suckling pig and roast ducks. Whenever we buy roast pork from them,

I’d like to reserve some to cook this classic Hong Kong dish, Braised Tofu with Roast Pork that is one of our family’s favourite. Although the pork skin would be no longer crispy but the taste of it remains as yummy as it comes out fresh from oven. It goes really well with tofu. The dish is wonderful on a bed of Jasmine rice.

Braised Tofu with Roast Pork Recipe

(Printable recipe)
By Christine’s Recipes
Prep time: 10 mins
Cook time: 25 mins
Yield: 2 to 3 serves

Ingredients:

• 150 gm Chinese roast pork
• 2 pieces tofu
• 6 cloves, garlic peeled
• 2 slices ginger, shredded
• 2 shallots, crushed
• 2 tsp ground bean sauce (磨豉醬)
• ½ carrot, slices
• 2 tsp shaoxing wine
• 150 ml water
• spring onion, for garnish

Seasonings:

• 1 tsp oyster sauce
• 1 tsp sugar
• sesame oil, to taste

Thickening:

• 1 tsp corn flour / corn starch
• 2 Tbsp water

Method:

1. Cut each piece of tofu into 2 to 3 slices. Wipe dry with kitchen towels. Season with salt on both sides. Set aside.
2. Heat a pan over medium heat. Don’t need to add oil. Cook roast pork and stir occasionally, until the oil releases. Set aside.
3. Pan fry the tofu until both sides are brown. Set aside.
4. Saute garlic over medium-low heat until lightly brown. Add shredded ginger, shallot, ground bean sauce. Saute until aromatic. Increase heat to medium high. Toss back the roast pork. Add carrot. Sprinkle wine. Add the fried tofu.Pour in water. When it boils, reduce heat to medium-low. Cover and cook until roast pork is softened. Add the seasonings. Add the thickening and cook to your preferred consistency. Garnish with spring onion. Serve immediately.

Notes：

• Before adding the thickening, taste it and adjust with light soy sauce if necessary. The saltiness of roast pork you use every time is different. 
• As the power of every stove is different, you may need to add some boiling water if the water dries up while braising.
• I used soft tofu as I like its soft and smooth texture. It takes a bit more of care while pan-frying though. You can use hard tofu instead if you like.