I personally love tofu, especially braised tofu. My family often cooks it with scallions and Mapo tofu, but I prefer the scallion-braised version. Using Shandong scallions makes it incredibly fragrant, and if you use fatty pork belly to render some oil, the flavor is simply divine.
Materials
Oil
1 tablespoon
Tofu
400 grams
Pork belly
200 grams
scallions
1 piece
Light soy sauce
4 spoons
Dark soy sauce
2 spoons
White sugar
2 teaspoons
Salt
1 teaspoon
Clear water
Half a bowl
Braised tofu with scallions: the best way to cook tofu, even better than Mapo tofu, with secrets to perfect flavor, and an unbeatable rice-eating masterpiece.
Step 1
Heat oil in a wok, add pork belly slices and stir-fry until they change color, then add one-third of the scallion segments and stir-fry until fragrant.
Step 2
Adding tofu, and breaking it into chunks by hand, is the secret to its flavor. Pan-fry it briefly.
Step 3
Add light soy sauce and dark soy sauce and stir-fry evenly. Add half a bowl of water and simmer for 3-5 minutes.
Step 4
Add the remaining two-thirds of the scallion segments, stir-fry until fragrant and softened.
Step 5
Add sugar and salt to taste, stir-fry evenly.
Step 6
Serve
