Tofu Skin Knots is widely known as bǎi yè jié (literally hundred-page knots) in southern regions of China. Tofu skin is cut into strips, tied into knots and cooked with red-braised sauce resulting in a succulent, chewy and meaty texture of the final product. Inspired by a recent food tour to Taiwan, I gave the traditional recipe a twist by adding fresh and fragrant basil to balance the rich sauce of the hearty dish.
- 250g frozen Tofu skin豆腐皮
- 250g pork belly 五花肉, cut into strips of 5cm in length.
- 1 tablespoon cooking oil
- 2-3 slices ginger 姜片
- 2 and ½ tablespoons light soy sauce生抽酱油
- 1 and ½ tablespoon dark soy sauce老抽酱油
- 1 tablespoon rock sugar冰糖
- ½ cup (4 tablespoons) water
- 1-2 sprigs fresh basil 罗勒
- Cut the tofu skin into strips of 15cm in length and 5cm in width. Pick a strip. Hold the ends of the strip with your two hands, roll it up then tie into a knot. Don’t worry about making it perfect. Your tofu skin knots are going to be irregular and deformed. Just be careful when tying into knots. You may break a few strips depending on the quality and durability of your Tofu skin. Don’t throw the broken pieces away. Just cook them together with the knots.
- Place a tablespoon oil in a pot over medium high heat. Add into pork belly. Fry for a few minutes till meat turns white. Add ginger slices and cook for 1 minute. Pour into cooking wine and cook for another 2 minutes. Add into soy sauce, dark soy sauce and rock sugar. Cook for about 2 minutes. Turn to medium heat. Cook till pork is nicely browned. Stir into Tofu skin knots. Add water. Bring it to a boil. Then turn to low heat. Cover the pot. Let it simmer for about 20 minutes. Stir every five minutes to avoid burning on the bottom. Stir into basil before serving.