Name: Braised Fried Tofu with Pork
Yield: Makes 3 to 4 servings as a main dish or 5 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; 1 cup chicken broth, homemade or purchased; 2 teaspoons Chinese rice wine (shaoxing) or dry sherry; 1 pound firm tofu; ¼ teaspoon salt; 1 tablespoon vegetable oil; 2 tablespoons water; Vegetable oil, for frying; 8 ounces ground pork; 2 tablespoons thinly sliced green onions, including green tops, for garnish; 2 teaspoons cornstarch; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

At Hong Kong’s Hakka 3 Generations restaurant, we ate braised deep-fried tofu topped with pork. Restaurants often fry tofu to deepen the flavor and enrich the color. When braised, the fried tofu soaks up the juices like a sponge and swells with flavorful succulence. The braising liquid turns into a warm brown sauce.

Ingredients

Fried Tofu

8 ounces ground pork
1 tablespoon soy sauce
1

Method

For the Fried Tofu

In a medium bowl, combine the pork, soy sauce, ginger, wine, cornstarch, and salt. Mix pork well.
Rinse the tofu, and then drain for about 5 minutes. Cut the tofu into 12 pieces, each about