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chineseutama· 4 servings

Tahu Bacem dengan Sayur Asin

Braised Tofu with Pickled Mustard Greens

Tahu Bacem dengan Sayur Asin
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 400g firm tofu, cut into 2.5cm cubes
  • 150g pickled mustard greens (suan cai), rinsed and chopped
  • 100g ground pork (or minced mushroom for vegetarian)
  • 3 tbsp vegetable oil
  • 3 slices ginger, julienned
  • 2 cloves garlic, minced
  • 1 tbsp doubanjiang (fermented broad bean paste)
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp Shaoxing wine
  • 1 tsp sugar
  • 300ml chicken stock (or water)
  • 1 tsp cornstarch mixed with 2 tsp water
  • 2 scallions, cut into 2cm pieces
  • 1 tsp sesame oil

Instructions

  1. 1Heat wok over high heat until smoking, add oil and swirl to coat.
  2. 2Add ground pork, stir-fry until browned and fat renders, about 2 minutes.
  3. 3Push pork to side, add ginger, garlic, and doubanjiang; stir-fry until fragrant, 30 seconds.
  4. 4Add stock, soy sauces, wine, and sugar; bring to simmer.
  5. 5Gently add tofu cubes and pickled mustard greens; simmer 5 minutes without stirring vigorously.
  6. 6Drizzle cornstarch slurry around edge, stir gently to thicken sauce.
  7. 7Add scallions and sesame oil; toss once to combine.
  8. 8Transfer to clay pot or serving dish; serve hot with steamed rice.

Source: llm-generated

Tahu Bacem dengan Sayur Asin — Dish Catalog