Homestyle Chinese Quick Braised Tofu with Minced Meat 家常红烧豆腐 Chinese Style Beancurd Recipe Tau Kwa

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh offers a different texture and is higher in protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly alternative.

Heat up your 30 cm nitrogen wok over medium heat.

Add in a good amount of oil and swirl it around.

Add 15 g of minced pork; if you do not take pork, you can replace it with chicken or mushrooms for a vegan option.

Brown the pork, ensuring to remove all moisture for fragrance.

Once the pork starts to brown, add in 5 g of minced ginger and 3 cloves of chopped garlic; fry until fragrant.

Add 1 teaspoon of black bean paste and 1 teaspoon of soy bean paste, then stir in 1 tablespoon of light soy sauce and 0.5 teaspoon of sugar.

Pour in 200 ml of water and deglaze the pan.

Add 200 g of firm tofu cut into small cubes, ensuring they have good contact with the sauce.

Cover the wok and simmer on low heat for approximately 15 to 20 minutes.

After 20 minutes, add a few dashes of pepper and 2 tablespoons of dark soy sauce; mix gently.

Increase the heat to medium-high and thicken the sauce with a cornstarch solution.

Add 1 tablespoon of Chinese cooking wine (shiau) and 0.5 teaspoon of sesame oil; drizzle it in.

Finally, add 2 stalks of chopped spring onion and turn off the heat; give it a good toss.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens