Description
A texture-rich, healthy dish where pork is slightly reduced and replaced with finely diced 'Dougan' (firm, low-moisture pressed tofu commonly eaten in Taiwan).
Restaurants serving Dried Tofu Cangyingtou
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Chop chives to 1cm, prep minced pork, douchi, and chilies.
- Finely dice 'Five-spice Dougan'—Taiwan's unique brown-colored firm pressed tofu—into 5mm-1cm cubes matching the chives.
- Heat plenty of oil in a wok, first stir-fry the diced tofu until the surface is slightly crispy to draw out the soy aroma, then remove.
- In the same wok, stir-fry minced pork, add douchi, garlic, and chilies for aroma, and return the tofu to the wok.
- Season with soy sauce, wine, and sugar, letting the tofu absorb the meat and douchi umami. Finally, add chives and toss on high heat.
Learn more Spice, substitutes, tips
Key spices
Five-spice (from tofu) and Douchi
Substitutes at Japanese supermarkets
Japanese Atsuage (blanched and diced)
Pairing
Plain Rice Porridge(Qing Zhou)
Trivia
[For Everyone] A mother's recipe born from the household wisdom of adding volume with cheap dougan when meat is expensive. The tofu acts like a sponge, oozing umami when chewed.
Eating tips & etiquette
[Unique Eating] Not just on white rice, but top generously on the plain white porridge (Qing Zhou) eaten for Taiwanese breakfast, combining the porridge's sweetness with the stir-fry's saltiness!
Allergen
Wheat, Soy, Pork