Home-Style Bean Curd

Home-Style Bean Curd

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3 oz. boneless lean pork, thinly sliced
1 tsp Shaoxing wine
1/4 tsp salt
1 block firm tofu, drained and cut into 1/2-inch thick slices
3 scallions, green parts only, thinly sliced on the bias
2 fresh red chilis, thinly sliced on the bias
1 tbsp garlic, finely chopped
3 tbsp fermented black beans, rinsed
1 cup chicken stock
1/4 tsp dark soy sauce
3/4 tsp potato flour mixed with 1 tbsp cold water
1/2 tsp sesame oil
2 tsp chili oil (optional)
1 cup peanut oil for deep frying


Put the pork in a bowl.  Add Shaoxing wine and salt and mix well.  Set aside.
Heat the oil for deep-frying over high heat until it reaches 350-400 degrees F.  Add the tofu in batches, frying until slices are just tinged with gold.  Drain and set aside on a plate lined with paper towels to remove excess oil.
Pour off the oil, reserving 3 tbsp.  Clean the wok, then reheat over high until smoke rises.  Add the reserved oil and swirl it around.  Add the garlic and chilis and sizzle for a few seconds until fragrant.  Add the pork and as it becomes pale, throw in the black beans, stirring continuously.  When everything is hot and fragrant, add stock, tofu and dark soy sauce.  Bring to a boil.  Reduce the heat and simmer for several minutes to allow the flavors of the sauce to enter the tofu.  Season with salt to taste, if necessary.
Add the potato flour mixture and stir as the liquid thickens.  Add scallions.  Remove from heat, stir in sesame oil and chili oil (if using).  Serve.