Dry Pot Thousand Layer Tofu
A spicy and aromatic Chinese dish featuring chewy thousand-layer tofu, stir-fried with pork belly and vegetables in a dry pot. Perfect with steamed rice.
Ingredients
14 items- Thousand layer tofu (qian ye tofu) 300g
- Pork belly 100g
- Garlic sprouts 2 stalks
- Onion 1/2
- Dried chili peppers 10
- Sichuan peppercorns 1 tsp
- Ginger 3 slices
- Garlic 3 cloves
- Pixian doubanjiang (broad bean paste) 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 1/2 tsp
- Cooking oil as needed
- Salt a pinch
Nutrition
Steps （6 steps）
Slice the thousand layer tofu into 0.5 cm pieces, thinly slice the pork belly, cut the garlic sprouts into sections, shred the onion, cut the dried chilies into segments, and mince the ginger and garlic.
Heat enough oil in a wok over medium heat to 170°C, fry the tofu slices for about 1 minute until golden and puffed, then remove and drain.
Leave a little oil in the wok, add the pork belly slices and stir-fry over medium heat for about 2 minutes until fat renders and edges brown. Add ginger, garlic, chili segments, and Sichuan peppercorns, stir-fry until fragrant.
Add the Pixian doubanjiang and stir-fry over low heat for about 1 minute until red oil releases. Then add the onion shreds and stir-fry over medium heat until softened.
Add the fried tofu, light soy sauce, dark soy sauce, and sugar, and stir-fry evenly for about 1 minute.
Finally, add the garlic sprout sections, stir-fry over high heat for about 30 seconds until just wilted. Taste and adjust salt if needed, then turn off heat.
Tips
Do not overheat the oil when frying tofu to prevent burning; render the pork belly thoroughly for better flavor; chop the doubanjiang finely to release red oil easily.
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