This savory tofu dish features braised tofu with delectable egg gravy. You’ll adore it for the mouthwatering flavors, complemented by the inclusion of pork belly and shrimp. As the pork belly renders in the wok, it adds a rich essence that will tantalize your taste buds.
Inspired by the renowned Malaysian restaurant Mamak on Buford Highway in Atlanta, my braised tofu recipe captures the essence of their delectable flavors. If you’re familiar with Buford Highway but haven’t yet experienced Mamak, what are you waiting for? It’s a must-visit! Mamak remains my go-to restaurant, and their Mamak tofu dish has secured a special place in my heart. That’s precisely why I ventured to recreate it for our bi-monthly supper club. And let me tell you, it was an astounding success!
Braised tofu tips and tricks
You’re probably wondering why you should make this dish because tofu seems daunting. I promise it’s not! At the very least, you should press it. Wrap it in a paper towel and put something heavy on top, like a pan or plate. Just be careful that it’s stable and doesn’t fall. But also put the tofu on a plate because…
After about an hour, you’ll notice the paper towel has started to absorb some of the liquid. And if you didn’t put the tofu on a plate while one is on top, you’ll notice your counter might be wet too. NOT speaking from personal experience.
Another method you can try is to actually freeze the tofu after taking it out of its packaging. Freezing tofu helps keep the shape, but also fills the block with holes, similar to a sponge. This helps the tofu to act like a sponge and absorb whatever you cook the tofu with.
Braised tofu served in a savory egg gravy
Ingredients
- 1/4 pound Pork belly chopped into small bite-sized pieces
- 1/2 pound shrimp peeled and deveined
- 1 block extra firm tofu see tofu preparation below on how to cut
- 2 eggs whisked
- 2 tbsp Cornstarch + 2 tbsp water
- 2 scallions chopped
- 3 garlic cloves chopped
Tofu Marinade:
- 2 tbsp Soy sauce
- 2 tbsp rice wine
- 1/4 cup water
- 2 tsp White pepper
Instructions
Tofu preparation:
- You will prepare the tofu a day in advance. Take the tofu out of its container to let it sit out for about an hour. Then, discard any liquid.
- Stand the block of tofu on its side and cut it in half. This will give you two rectangular pieces of the same size and thickness, such as toast. Lay it flat and cut each half into three pieces, which will leave you 6 pieces total. Then cut each piece from one corner to the one opposite diagonally, which will give you 12 pieces total, think the shape of tortilla chips.
- Put the tofu in a ziplock bag, and place it in the freezer for about two hours, or overnight.
- The next day, a few hours before you get started, take it out of the freezer and let it thaw. Add in the marinade ingredients as well.
Cooking method:
- In a wok on medium heat, add the pork belly and cook until crispy and the fat is rendered about 10 minutes. Do make sure to stir from time to time to not let it burn.
- Once you complete the first step, sauté the white pieces of the scallion and the garlic. Add the tofu with the marinade ingredients. Then, bring it to a boil.
- Next, slowly pour the whisked eggs, a little at a time, into different spots. Don’t stir, but let it cook in the liquid. Once you poured all the egg, then give it a good stir.
- Add the cornstarch mixture, stirring every few seconds, for about 1-2 minutes.
- Add the shrimp and let it cook for about 3 minutes.
- Season with additional salt and white pepper, if needed, then finally, garnish with the remaining scallions.
- Serve the braised tofu on top of rice with your favorite vegetable side, like sambal okra!
Nutrition
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