👨‍🍳 作り方

1. 1

   Prepare the tofu: Pat the tofu cubes dry with paper towels. In a bowl, toss the tofu with 2 tablespoons of cornstarch until lightly coated. This helps create a crispy exterior.

   ⏱️ 5 minutes
2. 2

   Fry the tofu: Heat 3-4 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Carefully add the coated tofu in a single layer (fry in batches if necessary to avoid overcrowding). Pan-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu with a slotted spoon and set aside on a plate lined with paper towels.

   ⏱️ 10 minutes
3. 3

   Cook the pork: Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the thinly sliced pork belly to the hot wok. Stir-fry for 3-5 minutes, or until the pork is cooked through and slightly crispy. If using Shaoxing wine, add it now and stir-fry for another 30 seconds until fragrant. Remove pork and set aside with the tofu.

   ⏱️ 5 minutes
4. 4

   Sauté aromatics and vegetables: Add the doubanjiang to the wok and stir-fry for about 30 seconds until fragrant and the oil turns reddish. Add the sliced wood ear mushrooms and leeks. Stir-fry for 2-3 minutes until the leeks are slightly softened but still vibrant.

   ⏱️ 3 minutes
5. 5

   Combine and simmer: Return the fried tofu and cooked pork belly to the wok. Pour in the soy sauce, water (or broth), and sugar. Stir gently to combine everything. Bring the sauce to a simmer and cook for 3-5 minutes, allowing the tofu to absorb the flavors and the sauce to thicken slightly. Stir occasionally to prevent sticking.

   ⏱️ 5 minutes
6. 6

   Finish and serve: Remove from heat. Drizzle with sesame oil if desired. Serve hot over steamed rice.

   ⏱️ 1 minute