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Classic Hong Kong Braised Bean Curd Sticks with Tofu and Roasted Pork Belly

Name: Classic Hong Kong Braised Bean Curd Sticks with Tofu and Roasted Pork Belly
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: firm tofu (diced); oil; roasted pork belly; fried bean curd sticks; shiitake mushroom; ginger; Garlic; scallion; cilantro; Huadiao wine; oyster sauce; sugar; Salt; chicken broth; white pepper powder; cornstarch slurry

groups4 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillBraised

Allergens:warningSoywarningGlutenwarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

4 Steps Total

Active Cooking

00:00:25

warningStay safe

Handle hot oil and deep frying with care to avoid oil splashing and skin burns.

Heat wok with oil, slowly lower 1 piece of cloth-wrapped tofu cut into 6 blocks into 500 ml hot oil, fry over medium heat until each piece turns golden yellow, then scoop out with a spider strainer to drain oil.

local_fire_departmentMedium heat

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Watch out

Tofu contains moisture and must be added slowly

otherwise, hot oil will easily splash and cause burns

Ingredients:firm tofu (diced) (1 piece)oil (500 ml)

Tools:spider strainerwok

Active Cooking

00:02:00

After frying tofu, pour out the oil leaving a little in the wok, use residual heat to pan-fry 300 g roasted pork belly slowly until fragrant, push to the center and add ginger and 8 garlic cloves to stir-fry.

local_fire_departmentLow heat

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Watch out

Roasted pork belly has skin and fat

stir occasionally while pan-frying, otherwise it will easily stick and burn

Ingredients:roasted pork belly (300 g)gingerGarlic (8 clove)

Tools:wok

Active Cooking

00:02:54

Add 6 shiitake mushrooms, 150 ml chicken broth, 0.5 tbsp huadiao wine, 1 tbsp oyster sauce, 1 tsp sugar, and 0.5 tsp salt. Once boiling, add 200 g fried bean curd sticks and the fried tofu, cook until tofu is soft and flavorful, then thicken with cornstarch slurry and white pepper powder.

local_fire_departmentMedium heat

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Watch out

Mix gently after adding bean curd sticks and tofu

otherwise, the softened tofu will easily break apart

Ingredients:shiitake mushroom (6 piece)chicken broth (150 ml)Huadiao wine (0.5 tbsp)oyster sauce (1 tbsp)sugar (1 tsp)Salt (0.5 tsp)fried bean curd sticks (200 g)firm tofu (diced)cornstarch slurrywhite pepper powder

Tools:wok

Active Cooking

00:03:57

warningStay safe

Always use insulated cloth or gloves when moving or handling a heated claypot to avoid burns.

Pour the cooked braised bean curd sticks and tofu into a claypot, then garnish with 50 g scallion sections and a little cilantro to complete the nostalgic dish.

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Watch out

Claypot retains heat exceptionally well and edges are hot

be careful when moving or serving

Ingredients:scallion (50 g)cilantro

Tools:claypot