Tofu with Minced Pork (家常豆腐)

This is the ultimate weeknight comfort food. Soft, custardy tofu is gently simmered in a glossy, umami-rich minced pork sauce, then finished with fresh scallions and a drizzle of aromatic chili oil. It comes together in about 20 minutes and tastes like something you’d get from a beloved family-run Chinese kitchen.

Ingredients (Serves 4)

For the Tofu:

1 block (14-16 oz / 400-450g) silken or soft tofu, drained
½ teaspoon salt (for poaching water)

For the Minced Pork Sauce:

8 oz (225g) ground pork
1 tablespoon neutral oil (vegetable, canola, or peanut)
3 garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
2 green onions, thinly sliced (white and green parts separated)
1 tablespoon Shaoxing wine or dry sherry (optional, but adds depth)

For the Sauce Mixture:

¾ cup low-sodium chicken broth or water
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce (for color, optional)
½ teaspoon sugar
¼ teaspoon white pepper (or black pepper)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

For the Finishing Touches:

1 teaspoon toasted sesame oil
1-2 teaspoons chili oil or chili crisp (optional, for heat)
Fresh cilantro (optional, for garnish)

Instructions

Prep the Tofu: Carefully remove the tofu from the package and drain the water. Place the whole block on a paper towel-lined plate and let it drain for 5 minutes while you prep everything else. Just before cooking, cut the tofu into 1-inch cubes. Handle them gently—silken tofu is delicate and will break if handled roughly.
Poach the Tofu (Optional but Recommended): Bring a small pot of water with ½ teaspoon of salt to a gentle simmer. Using a slotted spoon, carefully lower the tofu cubes into the water. Simmer for 2-3 minutes. This step warms the tofu through, firms it up slightly so it’s less likely to break in the sauce, and seasons it lightly. Drain carefully and set aside.
Brown the Pork: Heat the oil in a wok or large skillet over high heat. Add the ground pork and spread it into a single layer. Let it sear, undisturbed, for 1-2 minutes until the bottom is browned and crispy. Then break it up with a spatula and stir-fry until the pork is fully cooked and crumbly, about 2-3 more minutes.
Build the Aroma: Push the pork to one side of the wok. Add the minced garlic, ginger, and the white parts of the green onions to the cleared spot. Stir-fry for 30 seconds until intensely fragrant, then toss everything together with the pork. Splash in the Shaoxing wine and let it sizzle for 15 seconds.
Simmer the Sauce: Pour in the chicken broth, soy sauce, oyster sauce, dark soy sauce (if using), sugar, and white pepper. Stir to combine and bring the sauce to a lively simmer. Let it bubble for 1-2 minutes for the flavors to meld.
Thicken the Sauce: Give the cornstarch slurry a quick stir, then drizzle it into the simmering sauce while stirring continuously. The sauce will thicken almost immediately into a glossy, silky consistency that clings to the pork.
Add the Tofu: Gently slide the poached tofu cubes into the sauce. Using a soft spatula, gently push the tofu around the pan to coat it in the sauce without breaking the cubes. Let it simmer for another 1-2 minutes, just until the tofu is heated through and has absorbed some of the flavor.
Finish and Serve: Remove from heat. Drizzle with the sesame oil and optional chili oil. Sprinkle the reserved green onion greens and fresh cilantro over the top. Serve immediately in a deep bowl or platter alongside steamed jasmine rice.

Make It Your Own:

Mapo Style: Add 1-2 tablespoons of doubanjiang (fermented broad bean paste) with the aromatics and increase the chili oil for a Sichuan-inspired mapo tofu with pork.
Veggie Boost: Stir in a handful of frozen peas, diced red bell pepper, or baby spinach during the final simmer.
Crispy Tofu Option: For a different texture, use firm tofu cut into cubes, pan-fry until golden on all sides, then add to the sauce.

Why This Works: The combination of savory soy sauce, umami-packed oyster sauce, and aromatic ginger-garlic creates a deeply satisfying sauce that soaks into the tofu and coats every grain of rice. It’s humble, economical, and entirely delicious.

Let me know if you’d like a recipe for quick cucumber salad or smashed cucumber pickle to serve alongside!