Vegetarian Red-Braised 'Pork'
Konjac and rolled tofu skin braised to a deep red-brown, sticky and glossy — a remarkably faithful vegetarian take on red-braised pork.
🧺 Ingredients
- Konjac250g
- Fried tofu skin150g
- Rock sugar20g
- Light soy sauce20ml
- Star anise2 pods
- Cinnamon bark1 small piece
- Ginger slices3
- Cooking oil15ml
👩🍳 Steps
- 1Cut the konjac into chunks, blanch in lightly salted water for 2 minutes, then drain.
- 2Roll up the tofu skin and cut into short segments.
- 3Heat oil in a pan and fry the konjac and tofu skin rolls until fragrant, then remove.
- 4Add rock sugar to the pan and cook over low heat until it caramelizes.
- 5Add the ginger, star anise, and cinnamon bark and stir-fry until fragrant, then return the konjac and tofu skin rolls to the pan.
- 6Add the soy sauce and enough water, and braise over low heat for 25 minutes until the sauce reduces.
📊 Nutrition
| Protein | 14g |
| Iron | 2.6mg |
| Calcium | 90mg |
| Fiber | 6g |
Introduction
Konjac pieces are pan-fried until lightly caramelized at the edges to mimic the soft, gelatinous texture of fatty pork, while rolled tofu skin, cut into segments, stands in for the marbled texture of lean meat. The two are cooked together in a caramelized rock sugar syrup, then braised low and slow with soy sauce, star anise, and cinnamon bark until the sauce thickens and clings. The finished dish is glossy red-brown, soft and sticky, and widely regarded within vegetarian cooking circles as one of the most convincing meat substitutes there is. Even committed carnivores are often surprised when they try it — it's a real showstopper for family gatherings.
Nutrition Highlights
- Konjac is extremely low in calories yet very filling, and rich in the dietary fiber glucomannan
- Fried tofu skin provides high-quality plant protein, and once rolled up it takes on a layered texture reminiscent of pork belly
- Star anise, cinnamon bark, and other spices contribute distinctive aromatic compounds that dramatically deepen the dish's flavor
- Caramelizing rock sugar gives the dish its glossy red-brown color, using far less sugar than a typical braised pork recipe would need
Tips
- Blanch the konjac in lightly salted water before cooking to remove its distinctive smell, which also helps it brown better when fried
- Keep the heat low the entire time you're caramelizing the sugar, and add the other ingredients the moment it turns a deep jujube-red — go too far and it turns bitter
- The longer the low, slow braise, the more flavorful the result; keep swirling the pan during the final reduction to keep the sauce from scorching on the bottom
