chineseutama· 3 servings

Tahu Bacem Sayur Asin

Name: Tahu Bacem Sayur Asin
Cuisine: chinese
Ingredients: 400g firm tofu, cut into 3cm cubes; 200g pickled mustard cabbage (suan cai), rinsed and chopped; 100g pork belly, thinly sliced; 3 garlic cloves, minced; 3 ginger slices, julienned; 2 green onions, cut into 2cm pieces; 1 tsp Sichuan peppercorns; 3 dried red chilies, halved; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp Shaoxing wine; 300ml chicken stock; 1 tbsp cornstarch mixed with 2 tbsp water

Braised Tofu with Pickled Cabbage

Ingredients

400g firm tofu, cut into 3cm cubes
200g pickled mustard cabbage (suan cai), rinsed and chopped
100g pork belly, thinly sliced
3 garlic cloves, minced
3 ginger slices, julienned
2 green onions, cut into 2cm pieces
1 tsp Sichuan peppercorns
3 dried red chilies, halved
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Shaoxing wine
300ml chicken stock
1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1Blanch tofu cubes in boiling salted water for 1 minute, drain and set aside.
2Heat 2 tbsp oil in wok over medium heat, fry pork belly until fat renders and edges crisp.
3Add garlic, ginger, Sichuan peppercorns, and dried chilies; stir-fry 30 seconds until fragrant.
4Add pickled cabbage, stir-fry 2 minutes until aromatic.
5Pour in chicken stock, light soy sauce, dark soy sauce, and Shaoxing wine; bring to simmer.
6Gently add tofu cubes, reduce heat to low, cover and braise 8 minutes.
7Uncover, drizzle cornstarch slurry while stirring gently to thicken sauce.
8Toss in green onions, cook 30 seconds more.
9Transfer to serving dish, drizzle with sesame oil if desired.

Source: llm-generated