Pocket tofu: springy outside, silky inside—Baoshan’s “bursting tofu pearls.”【滇西小哥】

Ingredients

• 400 g Silken Tofu (firm silken tofu, cut into 2‑cm cubes)
• 500 ml Fresh Soy Milk (unsweetened, preferably homemade or fresh)
• 200 g Pork Belly (thinly sliced)
• 150 g Pork Tenderloin (thin strips)
• 200 g Fresh Edamame Pods (blanched, beans removed from pods)
• 30 g Raw Wild Chives (roughly chopped)
• 20 g Fresh Ginger (sliced thin)
• 5 g Green Sichuan Pepper (lightly crushed)
• 3 pieces Dried Red Chili (halved, seeds removed for milder heat)
• 30 g Garlic Shoots (cut into 2‑cm pieces)
• 2 pieces Black Cardamom Pods (lightly bruised)
• 1 tsp Salt (adjust to taste)
• ½ tsp Tsaoko Powder (optional aromatic spice)
• 2 L Water (for broth)

Instructions

1. Make the Aromatic Pork Broth

   Combine water, sliced pork belly, pork tenderloin, sliced ginger, bruised black cardamom pods, and a pinch of salt in a large stockpot. Bring to a boil, then reduce to a gentle simmer, skimming foam occasionally. Simmer for 3–4 hours to develop deep flavor.

   Time: PT3H30M

   Temperature: low simmer

2. Prepare the Edamame

   While the broth simmers, bring a pot of water to a boil. Add fresh edamame pods and blanch for 5 minutes until bright green. Drain, cool under running water, then pop the beans from the pods and set aside.

   Time: PT10M

   Temperature: boiling

3. Prep Aromatics and Tofu

   Chop raw wild chives, crush green Sichuan pepper, slice the remaining ginger, and halve the dried red chilies. Cut the silken tofu into 2‑cm cubes, gently score the surface with a shallow cross to help it hold shape in the broth.

   Time: PT15M

4. Strain the Broth

   After simmering, strain the broth through a fine mesh sieve into a clean pot, discarding solids. Return the clear broth to the stove and bring to a gentle boil.

   Time: PT10M

   Temperature: medium-high

5. Assemble the Hotpot

   Add the pork slices, blanched edamame, garlic shoots, chives, Sichuan pepper, and red chilies to the boiling broth. Simmer for 5 minutes, then gently add the tofu cubes and pour in the fresh soy milk. Reduce heat to low and simmer for another 8‑10 minutes until tofu is heated through and the broth is fragrant.

   Time: PT15M

   Temperature: low

6. Serve

   Ladle hot broth, tofu, pork, and edamame into individual bowls. Serve with steamed rice or rice sausage on the side. Optional: provide a dipping sauce of chili oil mixed with a dash of soy sauce.

   Time: PT5M

   Temperature: hot

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

5g