Rice & Fried Rice · Chinese home cooking
Soft Rice with Pork Tofu and Shiitake
Pork, soft tofu and shiitake simmer with rice in a generous broth until the grains turn tender and the tofu breaks into creamy squares that thicken each spoonful.
About this dish
The pot makes a soft, irregular popping once the rice swells, quite different from the sharp hiss of a stir-fry. Tofu does two jobs here: the cubes stay intact enough to give a creamy contrast, while the crumbs that slough off slip into the broth and round out its salt. Shiitake bring a damp, woody smell that settles the pork's richness. Keep the heat low and stir sparingly, so distinct white squares still show when you ladle it out.
Before you start
Equipment: Pot. Tap the ingredient checkboxes as you go.
Method
6 steps · tick each one off as you finish it.
Season the pork
Rinse 200 g rice for 30 seconds, drain, and repeat twice until the water runs clear, then mix 200 g pork off the heat with 1 tsp cornflour and 1/2 tsp white pepper for 1 minute until it looks tacky and holds together.
Brown the mince
Heat 1 tbsp oil in a pot over medium heat for 1 minute until it shimmers. Add 1 tsp ginger and the pork, and stir 4 minutes over medium heat until the meat loses its pink and the fat turns the oil cloudy.
Add mushrooms and liquid
Add 120 g shiitake and stir 2 minutes over medium heat until the slices soften and smell earthy. Pour in 850 ml water and 1 tbsp soy sauce, then bring to a boil over high heat for 4 minutes until bubbles ring the pot.
Simmer the rice
Stir in 200 g rice, drop to low heat and simmer 25 minutes until the grains swell and the broth turns milky. Skim once after 10 minutes when a pale foam gathers at the edge, then leave the lid ajar.
Add the tofu
Slide 250 g tofu cubes over the surface on low heat and simmer 5 minutes without stirring until the cubes look set and the broth thickens enough to coat a spoon. Tilt the pot once to check nothing sticks.
Finish and ladle
Turn off the heat, add 60 g scallions and rest 4 minutes off the heat until the green softens and the steam carries a soy-and-mushroom smell. Ladle gently into bowls so the tofu squares stay whole.
Tips that matter
- Use soft or silken-style tofu and slide it in rather than stirring; firm tofu stays rubbery and gives none of the creamy thickening.
- Keep the lid ajar during the simmer or the starch foam will rise and spill over the rim.
Easy variations
- Replace the pork with 180 g minced chicken and add 1 tsp sesame oil at the end.
- Stir 80 g baby spinach in with the scallions for a greener, slightly iron-rich finish.
Questions that come up
My tofu broke into crumbs. Is that a problem?
Not for texture or flavour, but the bowl will look cloudy. Add the cubes at the very end, keep the heat at a bare simmer and move the pot instead of using a spoon.
Why is the broth still thin?
The rice needs the full 25 minutes to release starch. If it is still watery, simmer uncovered 5 more minutes on low heat until it coats a spoon.
Nutrition, roughly
| Energy | 410 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrate | 52 g |
| Fat | 13 g |
Estimated per serving from standard ingredients, rounded. Treat it as a guide, not clinical data.
Rice, Water and Heat: A Ratio Field Guide
Why one cup of rice does not always want one cup of water, and how to tell a cooked pot from a steamed one before you lift the lid.
