A Singaporean Mum

A nostalgic HK-style comfort dish I first discovered during my time in Melbourne and only managed to try once in Hong Kong (off-menu 😳).

Since I can’t really find it in Singapore, I ended up recreating it at home — braised tofu with roast pork, mushrooms, and a rich savoury sauce that goes perfectly with rice. Simple ingredients, slow braise, and the kind of meal that just feels like home.

Here’s how I do it!

Ingredients

1 block firm tofu, sliced into 1cm thick rectangles
250g roast pork, cut into bite-sized pieces
6–8 dried mushrooms, rehydrated
4 cloves garlic, minced
1 thumb-sized ginger, sliced
1 tbsp chicken seasoning powder
1 tbsp oyster sauce
1 tsp taucheo (fermented soybean paste)
Cornstarch slurry
Soy sauce, to taste
Water, as needed

Method

1. Prepare the Tofu
Pan-fry the tofu slices on both sides until lightly golden brown. Set aside.

2. Sauté the Aromatics
In a casserole or pot, sauté the minced garlic and ginger slices until fragrant.

3. Add the Main Ingredients
Add the roast pork, tofu, and rehydrated mushrooms into the pot.

4. Season the Dish
Add taucheo, chicken seasoning powder, and oyster sauce. Mix well to coat everything evenly.

5. Braise
Pour in enough water to slightly cover the ingredients. Cover and let it braise over low heat for about 30 minutes.

6. Thicken the Sauce
Add a little cornstarch slurry to thicken the sauce slightly. Season with soy sauce to taste.

7. Serve
Serve warm with steamed rice