Dongpo Tofu, a beloved Chinese dish named after the poet Su Dongpo, celebrates the harmony of soft tofu and rich flavors. Here’s a simple guide to recreating this classic.
Ingredients: 400g soft tofu, 200g pork belly, 2 scallions, 1 ginger slice, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 500ml stock, and sesame oil.
Steps:
1. Prep: Cut tofu into 2cm cubes; blanch in salted water for 1 minute. Slice pork belly into thin strips.
2. Sear: Heat oil in a wok, stir-fry pork until golden. Add ginger and scallions, until fragrant.
3. Simmer: Pour in stock, soy sauce, wine, and sugar. Bring to a boil, then add tofu. Reduce heat, simmer for 15 minutes, gently spooning sauce over tofu.
4. Finish: Adjust seasoning, drizzle with sesame oil, and garnish with extra scallions.
Tips: Use silken tofu for melt-in-your-mouth texture; avoid stirring vigorously to keep tofu intact. Serve hot with rice to savor the savory, umami-rich sauce. This dish honors Su Dongpo’s love for simple, nourishing food—elegant yet comforting.
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