Entree: China – Jiangxi – 井冈山豆腐 ➤ Jǐnggāngshān Dòufu (Braised tofu with cured pork in a spicy, savory sauce typical of the Jinggangshan region)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) cured pork belly, diced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 g) fermented black beans, rinsed and roughly chopped
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) chili bean paste (doubanjiang) or to taste
- 1 tbsp (15 g) fresh ginger, finely chopped
- 3 garlic cloves, minced
- 2 scallions, white and green parts separated, sliced
- 4–6 dried red chilies, broken (adjust to taste)
- 1 tsp (5 g) sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for slurry
- Salt to taste
- 1 tsp (5 ml) sesame oil

Instructions

1. Pat the tofu dry with paper towels and set aside; warm a large skillet or wok over medium-high heat and add the vegetable oil.
2. Add the diced cured pork belly and fry until the fat renders and the pieces are browned and slightly crisp, about 5–7 minutes.
3. Stir in the chopped fermented black beans, ginger, garlic, dried chilies, and white parts of the scallions; cook 1–2 minutes until fragrant.
4. Add the chili bean paste, Shaoxing wine, light and dark soy sauces, sugar, and chicken stock; bring to a simmer and cook 2–3 minutes to meld flavors.
5. Gently add the tofu cubes, spooning sauce over them; simmer gently for 6–8 minutes so the tofu absorbs the sauce without breaking apart.
6. Stir the cornstarch slurry, add to the pan, and cook until the sauce thickens to a glossy consistency, about 1–2 minutes; adjust salt if needed.
7. Finish with sesame oil and the green parts of the scallions, stirring gently to combine.
8. Transfer to a serving dish and serve hot with steamed rice.