Braised Tofu with Salted Mustard Greens
ID: 9ae5b152...
This is a perfect home-style dish for summer, combining silky tofu, tangy and appetizing salted mustard greens, and savory pork belly. The tofu absorbs the essence of the greens and meat, resulting in a rich, flavorful, and slightly spicy sauce that pairs perfectly with steamed rice.
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🍳 Cooking Flow
Cut tofu into cubes and blanch to remove raw soybean odor, wash and chop the mustard greens, and prepare the other aromatics and pork slices. → Heat a pan with a little oil, stir-fry the pork belly over medium heat until the fat renders, then add ginger, garlic, and chili to aromatically sauté. → Add the mustard greens and stir-fry to remove excess moisture, splash in rice wine, add boiling water, and season. → Add the tofu, cover, and braise over medium heat for 6-7 minutes until the flavors are absorbed. → Reduce the sauce slightly over high heat, thicken with a thin cornstarch slurry, sprinkle with scallions, drizzle with a little finishing oil, stir gently, and serve.
Cooking Steps
Brief Cooking Order
Cut tofu into cubes and blanch to remove raw soybean odor, wash and chop the mustard greens, and prepare the other aromatics and pork slices. → Heat a pan with a little oil, stir-fry the pork belly over medium heat until the fat renders, then add ginger, garlic, and chili to aromatically sauté. → Add the mustard greens and stir-fry to remove excess moisture, splash in rice wine, add boiling water, and season. → Add the tofu, cover, and braise over medium heat for 6-7 minutes until the flavors are absorbed. → Reduce the sauce slightly over high heat, thicken with a thin cornstarch slurry, sprinkle with scallions, drizzle with a little finishing oil, stir gently, and serve.
Introduction
This is a perfect home-style dish for summer, combining silky tofu, tangy and appetizing salted mustard greens, and savory pork belly. The tofu absorbs the essence of the greens and meat, resulting in a rich, flavorful, and slightly spicy sauce that pairs perfectly with steamed rice.
Step 1
Slice the soft tofu into pieces about 1cm thick, then cut into bite-sized cubes.
Step 2
Open up the salted mustard greens and wash thoroughly. If too salty or sour, soak in water for a while, then remove and squeeze out excess moisture.
Step 3
Thinly slice the mustard green stems and cut the leaves into cross patterns. Slice the pork belly, mince the garlic and ginger, slice the chilies into rings, and cut the scallions into sections.
Step 4
Bring a pot of water to a boil and blanch the tofu for about 2 minutes to remove the raw bean smell, then drain and set aside.
Step 5
Heat oil in a pan, add the pork belly, and stir-fry over medium heat to render out the fat.
Ingredients List
Important Notes
💡 For this dish, silken or soft tofu is recommended for a smoother texture. Blanching effectively removes the bean smell and helps the tofu stay intact during cooking.
⚠️ Salted mustard greens are usually not cleaned before pickling. Be sure to pull the leaves apart to wash thoroughly. Soak briefly if too salty or acidic, but don't soak for too long or the flavor will be lost.
🔥 Using boiling water when braising helps lock in the savory flavor. The liquid level should be roughly even with the tofu so it cooks through and absorbs the sauce.
🍳 Do not make the final starch slurry too thick; a slightly loose, tangy sauce is best for drizzling over rice.
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