Main ingredients 🥩
pan-fried tofupork tenderloingreen oniongarlicred chili peppergreen chili pepperbell pepperdried shiitake mushroombamboo shootChinese cabbagechili oilsoy sauce
Yeo Kyung-rae's Red-Braised Tofu
A Chinese home-style dish featuring fried tofu with a crispy exterior and moist interior, simmered together with fresh vegetables and pork in a savory soy sauce base.
🙋 Recommended for
- ⭐ Those seeking a unique and elegant tofu dish instead of the usual braised tofu
- ⭐ People who enjoy dishes with contrasting textures—crispy exterior and moist interior
- ⭐ Individuals looking for a balanced, nutritious main course combining vegetables and protein
Ingredients needed 🛒3 servings
- pan-fried tofu 1 block
- pork tenderloin 80g
- green onion 1/2 bunch
- garlic 3 cloves
- red chili pepper 1
- green chili pepper 1
- bell pepper 1/2
- dried shiitake mushroom 2
- bamboo shoot a little
- Chinese cabbage 2 heads
- chili oil 2~3 tablespoons
- soy sauce 1 tablespoon
- shaoxing wine 1 tablespoon
- oyster sauce 1 tablespoon
- slurry (cornstarch mixed with water) a little
- sesame oil 1 teaspoon
Recipe 🍳
- Cut the tofu into thick, elongated sticks and pat dry to remove moisture.
- Heat oil in a pan, then fry the tofu directly without any coating until the surface turns crispy and golden brown. Remove and drain.
- Slice all other ingredients—pork tenderloin, dried shiitake mushrooms, bamboo shoots, bell peppers, chilies, green onions, garlic—into similar-sized, elongated pieces as the tofu.
- Marinate the pork with a bit of soy sauce or cornstarch for flavor and tenderness.
- Add chili oil to the pan, then sauté the marinated pork until crispy. Add green onions and garlic to release aroma.
- Pour in shaoxing wine and soy sauce to create a rich umami flavor, then add enough water to just cover the ingredients and bring to a boil.
- Once boiling, add oyster sauce to adjust seasoning, then add the fried tofu and all prepared vegetables (shiitake mushrooms, bamboo shoots, Chinese cabbage, bell peppers, etc.) and simmer until well combined.
- When the sauce has fully penetrated the tofu, gradually add slurry to thicken the sauce to desired consistency, then finish by drizzling sesame oil around the dish.
- Cut tofu into thick sticks and deep-fry directly in oil until golden and crispy.
- Prepare pork and vegetables by slicing them into long, uniform pieces.
- Sauté pork, green onions, and garlic in chili oil, then add shaoxing wine, soy sauce, water, and oyster sauce and bring to a boil.
- Add fried tofu and vegetables, simmer until cooked through, adjust thickness with slurry, and finish with sesame oil.
Cooking tips 💡
- Frying the tofu without a coating ensures a crisp exterior that absorbs more sauce, enhancing flavor and texture.
- If bamboo shoots or dried shiitake mushrooms are unavailable, substitute with other available mushrooms, carrots, or onions.
- For children or those preferring a milder taste, replace chili oil with regular vegetable oil for a lighter, more delicate flavor.
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