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Tofu Stew with Cantonese Roast Pork (Siu Yuk) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 29 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cantonese

Description

A comforting and savory Tofu Stew featuring tender Cantonese-style leftover roast pork (Siu Yuk) combined with soft extra firm tofu, all simmered with aromatic garlic, ginger, and shallots in a flavorful soy-based sauce. This hearty dish is perfect served hot alongside steamed rice and fresh choi sum to balance the richness.

Ingredients

Scale

Meat

  • 650g leftover Cantonese roast pork (Siu Yuk)

Tofu

  • 1200g extra firm tofu block

Aromatics

  • Several cloves of garlic (about 4 cloves, minced)
  • Several shallots (about 3-4, thinly sliced)
  • Several slices of ginger (4-5 thin slices)
  • 2 bunches of spring onions, mostly the white parts (about 8–10 stalks, chopped)

Sauce

  • 6 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 6 tbsp oyster sauce
  • 6 tbsp Shaoxing wine
  • Sugar to taste (approximately 1-2 tsp)
  • Cornstarch to taste (about 1-2 tsp, for thickening)

Vegetables

  • 900g choi sum (for serving)

Instructions

  1. Prepare Ingredients: Cut the aromatics—mince the garlic, thinly slice the shallots and ginger, and chop the white parts of the spring onions. Cut the tofu into bite-sized pieces. Also, prepare the sauce ingredients by measuring the soy sauces, oyster sauce, Shaoxing wine, sugar, and mix cornstarch with a small amount of water to make a slurry.
  2. Stir-Fry Aromatics: Heat a pan on high heat with a small amount of oil. Quickly stir-fry the garlic, shallots, ginger, and spring onion whites until fragrant but not browned, about 1-2 minutes.
  3. Add Roast Pork and Sauce: Add the leftover Cantonese roast pork to the pan and stir to combine with the aromatics. Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and add sugar to balance the flavors. Stir well to coat the pork evenly with the sauce.
  4. Add Tofu: Gently add the tofu pieces into the pan and toss carefully to coat them with the sauce without breaking them apart. Ensure the tofu is evenly covered with the savory sauce mixture.
  5. Simmer: Add water to the pan to your preferred consistency of sauce (approximately 200-300ml). Cover the pan and reduce heat to medium-low. Let the stew simmer for several minutes (around 5-8 minutes) to allow flavors to meld and the tofu to absorb the sauce.
  6. Thicken Sauce and Finish: Stir in the cornstarch slurry gradually to thicken the sauce until glossy and smooth. Adjust seasoning with more soy or sugar if needed. Remove from heat.
  7. Serve: Serve the tofu stew hot with steamed rice and blanched choi sum on the side to add a fresh vegetable component to the meal.

Notes

  • Use leftover Cantonese roast pork (Siu Yuk) for the best flavor, but other types of roast pork or char siu can be substituted.
  • Handle the tofu gently to avoid breaking it up when stirring.
  • Adjust water amount to achieve your desired sauce consistency – add more for a thinner stew or less for a thicker glaze.
  • Blanching choi sum before serving preserves its crunch and color.
  • Leftover stew tastes great the next day once the flavors have further developed.

Find it online: https://recipes.mbeams.com/tofu-stew-with-cantonese-roast-pork-siu-yuk-recipe/