Braised Tofu with Salted Melon

Steps

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1. 1
   Prepare 250g salted melon. Take 50g ginger with root, crush it and combine with turmeric, then pound in a mortar until paste-like.
   ▶ ≈0:18
2. 2
   Heat 2 tablespoons of oil in a wok, add the turmeric and ginger paste and stir-fry until fragrant.
   ▶ ≈0:42
3. 3
   Add the crushed red chili and stir well.
   ▶ ≈0:54
4. 4
   Cut tomato into 4 large pieces, add to the wok and stir-fry until soft and juicy for color.
   ▶ ≈1:08
5. 5
   Add the salted melon and its pickling liquid, stir-fry for several minutes to enhance texture and prevent it from becoming too soft during cooking.
   ▶ ≈1:22
6. 6
   Prepare mushrooms: soak porcini and fresh wild mushrooms in the pickling liquid for safety, then rinse thoroughly. Keep mushroom stems intact. Tear large porcini into halves. Cut bamboo shoots into thick slices for crispness.
   ▶ ≈1:42
7. 7
   Add 30g ground peanuts and all the melon pickling liquid to the wok to enrich and thicken the broth.
   ▶ ≈2:12
8. 8
   Adjust the liquid to desired consistency and add tofu pieces (each whole piece cut into 6 slices). Reduce heat to low and simmer for about 30 minutes to let tofu absorb all flavors.
   ▶ ≈2:32
9. 9
   Season with 2 teaspoons fermented bean paste, 1 teaspoon garlic bean paste, 1 teaspoon chicken bouillon powder, and 1 teaspoon salt. No sugar needed for this dish.
   ▶ ≈3:08
10. 10
    After simmering for 30 minutes, add the prepared mushrooms, bamboo shoots, and the remaining tomato pieces (cut into 8 pieces), and continue cooking until all ingredients are well flavored.
    ▶ ≈3:26
11. 11
    Transfer to a bowl and serve with rice noodles. Garnish with thin slices of banana leaf.
    ▶ ≈3:38