# 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

Source: https://www.youtube.com/watch?v=chkWAjavg3Y
Recap page: https://rapidrecap.app/video/chkWAjavg3Y
Generated: 2026-02-15T17:33:46.188+00:00

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## 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.

![Screenshot at 01:24: A piece of golden-brown, deep-fried tofu is lifted out of the hot oil with chopsticks, showing the desired crispy exterior achieved after frying for 4-5 minutes until slightly yellowed.](https://ss.rapidrecap.app/screens/chkWAjavg3Y/00-01-24.jpg)

**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.

### Tofu Preparation

- Soak firm tofu for 20 minutes to remove bean flavor
- Cut into approximately 4cm thick slices, then into 4cm square blocks
- Deep fry until golden brown and slightly firm (4-5 minutes over medium heat)

### Sauce Base Preparation

- Stir-fry minced pork until color changes from pink to white
- Add minced garlic and ginger, sauté until fragrant
- Add 2 spoons of chopped chili paste and 1 spoon of Pixian broad bean paste, stir-fry until aromatic

### Braising and Flavor Infusion

- Add water to the sauce, bring to a boil, season with salt and light soy sauce
- Add fried tofu cubes and simmer for 3-4 minutes with lid on
- Pierce tofu pieces with skewers/chopsticks to enhance flavor absorption

### Finishing Touches

- Thicken the sauce with a cornstarch slurry until sticky
- Stir in chopped scallions
- Serve the sauce over the fried tofu pieces

### Final Outcome

- The resulting dish is described as fragrant, slightly spicy, savory, and highly appetizing, comparing favorably to braised pork.

![Screenshot at 00:01: The initial step of placing a large block of firm tofu into a bowl of water to begin soaking.](https://ss.rapidrecap.app/screens/chkWAjavg3Y/00-00-01.jpg)
![Screenshot at 00:10: A pile of green scallions being prepared, followed by the instruction to chop them into small pieces \(scallion flowers\).](https://ss.rapidrecap.app/screens/chkWAjavg3Y/00-00-10.jpg)
![Screenshot at 00:27: Minced garlic is shown being finely chopped on the wooden cutting board after being smashed flat with the side of the knife.](https://ss.rapidrecap.app/screens/chkWAjavg3Y/00-00-27.jpg)
![Screenshot at 01:06: Oil is poured into a wok and tested for temperature by placing chopsticks in it, observing rapid bubbling to indicate it is ready \(six-tenths hot\).](https://ss.rapidrecap.app/screens/chkWAjavg3Y/00-01-06.jpg)
![Screenshot at 02:07: Fried tofu cubes are added back into the simmering, reddish sauce mixture containing minced meat and spices, along with salt and light soy sauce.](https://ss.rapidrecap.app/screens/chkWAjavg3Y/00-02-07.jpg)