Every bite of Pressured Cooker Tofu is an indulgence, much like the setbacks and pressures we encounter in life. However, it is through these challenges that we demonstrate our inner strength and courage. Just as tofu becomes more diverse and textured through the process of being pressurized, we too grow and enrich ourselves when faced with difficulties.
Ingredients for Pressured Cooker Tofu:
| Firm tofu | 100g |
| Streaky pork | 60g |
| Light soy sauce | 10g |
| Oyster sauce | 5g |
| Sweet bean sauce | 10g |
| Seafood sauce | 5g |
| Ginger | 3g |
| Garlic | 3g |
| Salt | 2g |
| Dark soy sauce | 2g |
| Sugar | 1g |
| Chopped green onion | 1g |
| Pepper powder | 1g |
Step:
1.Firstly, you will need a block of firm tofu. Place it on a cutting board and use a knife to slice the tofu into thick slices. This step helps the tofu maintain its shape during cooking and prevents it from crumbling. Next, take the thick tofu slices and cut them into evenly sized cubes. Pay attention to the precision and consistency of the cuts to ensure that each tofu cube is similar in size and shape, allowing better control of cooking time and heat. Arrange the cut tofu cubes neatly in a bowl, ready for cooking.
2.You will also need a small piece of fatty pork belly. Place the pork belly on the cutting board and thinly slice it evenly. When slicing the pork belly, consider its texture and fat distribution to determine the best slicing direction and thickness. Arrange the sliced pork belly neatly in a separate bowl, ready for the next steps.
3.Next, prepare the sauce. In a bowl, add 10 grams of light soy sauce, which is an essential seasoning for flavoring and coloring the tofu. Then add 5 grams of oyster sauce, which enhances the taste and adds richness to the tofu. Additionally, add 10 grams of sweet bean sauce, which provides a unique sweet aroma to the tofu. Finally, add 5 grams of seafood sauce, which enhances the seafood flavor and taste of the tofu. Mix all the sauces thoroughly and set aside.
4.Then, you will need a piece of ginger and several cloves of garlic. Pat the ginger on the cutting board to release more ginger juice and aroma. Finely mince the pat-down ginger to release its flavor during cooking. Similarly, pat and mince the garlic cloves into fine minced garlic. Pay attention to the strength and accuracy of the mincing to ensure the uniformity of the minced garlic, allowing better control of the flavor when cooking. Set aside the minced ginger and minced garlic in separate bowls.
5.Now it’s time for the cooking process. Heating the oil is crucial for stir-frying as it prevents the ingredients from sticking to the pan and ensures even heating. Once the oil is hot, add the minced ginger and minced garlic to the pan and quickly stir-fry to release their flavors. Then, add the sliced pork belly and stir-fry quickly to evenly heat the meat slices. When the pork belly starts to change color, add the prepared sauce to the pan and stir with a spatula to fully coat the meat slices. Next, pour in a moderate amount of water along the edge of the pan. This helps the meat absorb the flavors of the sauce and enhances the overall taste and texture of the dish. Proceed to season by adding 2 grams of salt to add some saltiness to the meat, followed by 1 gram of pepper to enhance the aroma. Finally, add a small amount of sugar to enhance the flavor and 2 grams of dark soy sauce for color. Now, turn up the heat and bring the sauce to a boil. During this process, you will smell the delightful aroma of the blended seasonings, which will increase your appetite. Once the sauce has come to a boil, turn off the heat and transfer the pork slices and sauce to a separate bowl for later use.
6.Pour the sauce into a pressure cooker and add the cubed tofu. Ensure that the tofu cubes are evenly distributed to avoid uneven seasoning. Cover the pressure cooker with its lid, making sure the pressure valve is properly set to prevent steam leakage. Now, cook the tofu over medium heat for 5 minutes. Be attentive to the heat level to avoid overcooking or undercooking the tofu. If the heat is too high, the tofu may become overly soft and mushy; if it’s too low, the tofu may not cook through completely.
7.After 5 minutes, it’s time to release the pressure. First, remove the pressure valve to release the steam. This step is crucial to open the lid safely and prevent any accidents. Once the pressure valve is removed, carefully open the lid. The rich aroma of the sauce immediately fills the air. You will notice that the sauce has become thick and flavorful, and the tofu has absorbed the delicious flavors. This indicates that the cooking time and heat in the pressure cooker were just right. Proceed to transfer the tofu to a serving plate. Be mindful of maintaining the integrity and presentation of the tofu for an appetizing appearance. Once all the tofu is transferred, garnish the surface with some chopped green onions. Green onions add fragrance and enhance the visual appeal of the dish. Finally, serve this delicious tofu dish to be enjoyed with family or friends.
Tips:
1.It is important to use firm tofu, preferably aged tofu, and cut it into cubes. The pork belly should be sliced.
2.Heat a small amount of oil in a pan, sauté the ginger and garlic until fragrant, then add the pork belly pieces and stir-fry until the fat renders. Add the sauce after frying.
When you lift a plate of steaming pressure cooker tofu, the delicate aroma fills the air, reminding you of the hidden beauty behind the ordinary in life. The tofu is firm yet tender, representing the resilience and flexibility of people in the face of challenges and adversity.