Beijing Stewed Offal with Tofu
A hearty Beijing traditional stew of pork offal and tofu braised until tender in a rich savory broth, perfect for warming up on cold days.
Ingredients
15 items- Pork intestines 200g
- Pork lung 100g
- Pork heart 100g
- Tofu 200g
- Ginger 3 slices
- Scallions 2 stalks
- Star anise 2 pieces
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- White pepper a pinch
- Broth or water 500ml
- Cooking oil 1 tbsp
Nutrition
Steps （9 steps）
Rub pork intestines inside out with salt and flour to remove mucus, cut lung into chunks, slice heart, soak in water for 15 minutes to remove blood.
Place offal in cold water with ginger and wine; bring to boil over high heat, skim foam, simmer over medium heat for 5 minutes until no bloodiness, drain.
Cut tofu into 2cm cubes, blanch in boiling salted water for 1 minute to remove bean smell, drain.
Heat oil in pot over medium heat; sauté ginger, scallions, star anise for 2 minutes until fragrant.
Turn to high heat, add offal, drizzle wine, soy sauces, sugar; stir-fry for 3 minutes until evenly colored.
Add broth to cover, bring to boil, reduce to low heat, cover and stew for 40 minutes until offal is tender.
Add tofu cubes, continue simmering for 15 minutes to absorb flavors.
Turn to high heat to reduce sauce until it thickens and coats the back of spoon, about 5 minutes; season with salt and white pepper.
Plate and garnish with chopped scallions or cilantro; serve hot.
Tips
Thoroughly rub intestines to remove odor; blanching tofu helps it hold shape; stew long enough for tender offal and rich flavor.
You May Also Like
More recipes you might enjoy
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.