Vegetarian Braised Pork (Su Hongshao Rou)
This vegetarian version of braised pork uses tofu puffs slowly simmered in a rich soy sauce broth, resulting in glossy, tender bites with a sweet-savory flavor that rivals the real thing.
Ingredients
13 items- Tofu puffs (fried bean curd) 300g
- Dried shiitake mushrooms 5
- Winter bamboo shoots 100g
- Ginger 3 slices
- Scallions 2
- Star anise 2
- Cinnamon stick 1 small piece
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Rock sugar 20g
- Salt to taste
- Cornstarch 1 tbsp
Nutrition
Steps （8 steps）
Prepare ingredients: cut tofu puffs in half; soak dried shiitake mushrooms until soft, then slice; slice bamboo shoots; slice ginger and cut scallions into sections.
Heat 2 tbsp oil in a wok over medium heat. Add ginger, scallions, star anise, and cinnamon, stir-fry for about 1 minute until fragrant.
Add mushrooms and bamboo shoots, stir-fry over medium heat for 2 minutes until mushrooms are slightly dry on the surface.
Add light soy sauce, dark soy sauce, cooking wine, and rock sugar. Stir well to coat all ingredients.
Pour in enough water (about 500ml) to just cover the ingredients. Bring to a boil over high heat.
Reduce heat to low, cover and simmer for 15 minutes, until the liquid reduces and tofu puffs absorb the sauce.
Uncover, turn heat to medium-high. Stir in the cornstarch slurry, stirring constantly until the sauce thickens and clings to the tofu puffs, about 2 minutes.
Transfer to a serving plate. Garnish with chopped scallions or a drizzle of sesame oil. Serve hot.
Tips
Blanching the cut tofu puffs quickly in boiling water can remove excess oil for a lighter texture. Keep stirring during the sauce thickening stage to prevent sticking.
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