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Braised Beancurd with Minced Pork

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This pretty dish is home cooking at its best and is even more delicious when all mixed together with a big bowl of rice. You can also make this deliciously spicy by stirring in a teaspoon or so of Tobanjiang or hot bean paste, after the pork and mushrooms.


150g minced pork
1/2 teaspoon salt
1 1/2 tablespoons cornstarch mixed into 1 tablespoons cold water
1 piece of silky beancurd, or 1 packet of tube tofu
3 dried shiitake mushrooms, soaked in warm water until soft 1 tablespoon canola oil
1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons oyster sauce
Coriander for garnish, finely chopped


  • In a small bowl, mix the minced pork with the salt and 1 teaspoon of the cornstarch mixture. Set aside.
  • Gently put the beancurd on a heatproof plate and cut into 6 pieces. Steam the bean curd for 10 minutes. Remove plate from the steamer and set aside.
  • Take the mushrooms out of the water they were soaking in. Remove their stems and cut in half. Strain and save the liquid that they were soaked in.
  • Heat a wok and pour in the canola oil. Add the garlic and brown it a little. Then, add the minced pork and the mushrooms, stir-frying until fragrant. Season with the salt and oyster sauce, and add  a cup of the liquid that the mushrooms were soaked in. Bring it to a boil and stir in the remainder of the cornstarch mixture, stirring until thickened. Spoon the pork and mushroom sauce
    over the pieces of tofu, garnish with coriander and serve.