Tofu Confit with Mei Gan Sauce

Tofu confit with mei gan sauce

This is homage to the famous Hakka dish, Mei Gan Kou Rou, which is traditionally made with pork belly. We've made a cured tofu confit instead and paired it with a Mei Gan sauce made from the dried preserved mustard green, which you can find at your local Chinese grocer.


Herb Rub

½ cup (146g) salt
2 tbsps (32g) brown sugar
4 (4g) bay leaf
2 sprigs (4g) thyme
¼ cup (60g) parsley
2 tsps (4g) black pepper, freshly cracked

Tofu Confit

15 ozs (425g) tofu, super firm
½ cup (112g) canola oil

Mei Gan Sauce


  1. Soak the mei gan cai in water overnight to soften the dried mustard greens.
  2. Make the herb rub by combining all the ingredients in a food processor and pulse until everything is evenly processed, almost like a paste.
  3. Rub the tofu with the herb rub and wrap with plastic wrap. Refrigerate overnight.
  4. After the tofu has cured overnight, wash off the herb rub and dry with paper towels.
  5. Place the tofu in a glass baking dish and cover with canola oil, about 1/2 cup, depending on the size of your baking dish. Make sure that the oil covers the tofu completely.
  6. Preheat the oven to 190F. Cook the tofu for 3-4 hours.
  7. To prepare the mei gan sauce, drain and rince the mei gan cai.
  8. Saute the garlic, ginger, shallots with the butter until soft in a saucepan.
  9. Add the mei gan cai to saucepan and cook for 1 minute.
  10. Add the water, soy sauce, sake, sugars, and Chinese 5-spice. Bring to a boil.
  11. Cover and gently stew on medium low heat for 3-4 hours.
  12. Once the mei gan cai stew is ready. Allow to cool to room temperature.
  13. In a blender, puree the mei gan cai stew.
  14. Strain the mei gan cai stew and reserve the liquid.
  15. In a saucepan reduce the liquid to a sauce consistency.
  16. Serve the tofu confit at room temperature on a bed of Mei Gan sauce. Garnish with chopped cilantro.
Tofu confit with mei gan sauce ndata