豆腐这样做太香了，我家一周吃5次，每次连汤汁都不剩，营养解馋

Quick Overview

The video demonstrates how to make a highly flavorful, slightly spicy, and appetite-stimulating dish of braised tofu topped with a rich sauce made from minced pork, chili paste, garlic, and scallions, concluding that the simple preparation results in a dish better than braised pork belly.

Key Points: Firm tofu is soaked in water for 20 minutes to remove the raw bean flavor, then cut into approximately 4cm thick slices and further cut into 4cm square blocks. The tofu cubes are deep-fried in oil heated until chopsticks create rapid bubbling (six-tenths hot) until they are golden brown and slightly hardened on the outside. A sauce base is prepared by stir-frying minced pork until it turns white, then adding minced garlic and ginger until fragrant. Two spoonfuls of crushed chili paste (with seeds visible) and one spoonful of Pixian broad bean paste are added to the meat mixture and stir-fried to release aroma. Water is added to the sauce mixture, brought to a boil over high heat, seasoned with salt and light soy sauce, and then the fried tofu is added back in to simmer. To help the tofu absorb flavor, the pieces are pierced several times with a bamboo skewer or chopsticks while simmering for 3-4 minutes under a lid over medium heat. The final step involves thickening the sauce with a cornstarch slurry until it becomes viscous, then stirring in chopped scallions before pouring the sauce over the fried tofu.

Context: This cooking tutorial, presented by '小颖美食' (Xiao Ying Gourmet), details the step-by-step process for preparing a savory and spicy braised tofu dish that is enhanced with a flavorful topping of seasoned ground meat and chili sauce. The primary goal is to transform simple firm tofu into a dish with a crispy exterior and flavorful interior, which the creator claims is incredibly appetizing and satisfying, even surpassing traditional dishes like Hongshao Rou (braised pork belly).

Detailed Analysis

The recipe begins with preparing the firm tofu by soaking a block in clean water for 20 minutes to eliminate any residual bean flavor (0:04-0:09). The tofu is then cut into thick slices, further diced into roughly 4cm square blocks (0:55-1:04). These cubes are deep-fried in oil heated to the point where chopsticks cause immediate bubbling (0:56-1:11). The tofu is fried over medium heat for 4 to 5 minutes until the exterior is firm and slightly golden (1:19-1:25), then removed and set aside (1:29-1:33). Next, the sauce topping is prepared: a small amount of oil is heated in the wok, and about ten yuan worth of minced pork is added and stir-fried until the meat turns white (1:35-1:41). Minced garlic and ginger are added to sauté until fragrant (1:41-1:47). Then, two spoonfuls of chopped chili sauce and one spoonful of Pixian broad bean paste are mixed in and cooked down further (1:48-1:54). A bowl of water is added to the mixture, brought to a boil over high heat, seasoned with salt and light soy sauce (2:03-2:13). The pre-fried tofu cubes are added to the simmering sauce, and the mixture is cooked for 3 to 4 minutes with the lid on medium heat to allow the tofu to absorb the flavors (2:21-2:24). A key technique involves piercing the tofu pieces with a skewer or chopsticks to aid flavor absorption (2:12-2:18). Finally, the sauce is thickened with a cornstarch slurry until it becomes viscous (2:41-2:46), and chopped scallions are stirred in for freshness (2:49-2:53). The finished sauce is spooned over the fried tofu cubes, resulting in a dish described as crispy on the outside, tender inside, savory, slightly spicy, and excellent with rice.