Entree: China – Guangxi – 贺州豆腐 ➤ Hèzhōu Dòufu (Hezhou-style braised firm tofu with minced pork, fermented black beans, and pickled mustard greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 block firm tofu, approx. 14 oz (400 g)
- 8 oz (225 g) ground pork
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1 inch (2.5 cm) piece fresh ginger, minced, about 0.4 oz (12 g)
- 2 scallions, white and green separated, thinly sliced, about 1.5 oz (45 g)
- 1 tbsp (15 g) fermented black beans (douchi), rinsed and roughly chopped
- 1/2 cup (75 g) chopped pickled mustard greens (suan cai), rinsed and drained
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing rice wine or dry sherry
- 1 tsp (5 g) sugar
- 3/4 cup (180 ml) low-sodium chicken or pork stock
- 1 tsp (5 ml) chili oil or to taste (optional)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tbsp (15 ml) vegetable oil for browning tofu
- Fresh cilantro or extra scallion greens for garnish

Instructions

1. Drain tofu and pat dry. Cut into 1-inch (2.5 cm) cubes. Heat 1 tbsp (15 ml) vegetable oil in a nonstick skillet over medium-high heat and lightly brown tofu on two sides until golden, working in batches; remove and set aside.
2. In a wok or large skillet, heat 1 tbsp (15 ml) sesame oil over medium heat. Add ground pork and cook, breaking up, until beginning to brown, about 4–5 minutes.
3. Add minced garlic, ginger, and the white parts of the scallions; stir-fry 1–2 minutes until fragrant. Add chopped fermented black beans and pickled mustard greens; stir to combine for another minute.
4. Deglaze with Shaoxing wine, add light soy sauce, sugar, and chicken/pork stock. Bring to a simmer and adjust heat to maintain a gentle simmer.
5. Return browned tofu to the pan, gently nestling pieces into the sauce. Simmer 6–8 minutes so tofu absorbs flavors. If using, drizzle in chili oil and stir gently.
6. Stir cornstarch slurry once more and slowly add to the simmering sauce, stirring until sauce thickens to a glossy consistency and coats the tofu, about 1–2 minutes.
7. Taste and adjust seasoning with a pinch of salt or a splash more soy if needed. Sprinkle scallion greens and cilantro on top.
8. Serve hot with steamed rice, spooning sauce over the tofu and garnishing with additional chopped scallion if desired.