Braised Duck Blood and Tofu

 This is a comforting, savory Chinese dish popular in many regions (especially Sichuan-inspired or home-style versions), featuring silky duck blood curd  and tender tofu simmered in a rich, spicy-savory bean paste sauce. 

The duck blood has a delicate, custard-like texture that absorbs flavors beautifully, while the tofu adds softness and balance.

 It's hearty, warming, and pairs perfectly with steamed rice — a true  (rice-pairing) dish.

Note: Duck blood is sold as pre-cooked blocks in Asian markets (fresh or frozen). Always blanch it first to remove any metallic taste and ensure cleanliness.Ingredients (serves 3–4)Main ingredients:

• Duck blood curd — 400–500 g (1 standard block)
• Firm or medium-firm tofu — 300–400 g (1 block)
• Garlic — 4–5 cloves, minced
• Ginger — 1-inch piece, minced or sliced
• Green onion / scallion — 2 stalks (white part minced, green part chopped for garnish)
• Optional: 1–2 fresh red/green chilies or dried chilies, sliced (for heat)

Sauce & seasoning:

• Cooking oil — 2–3 tbsp (neutral like vegetable or peanut)
• Pixian doubanjiang (Sichuan broad bean chili paste) — 1–2 tbsp (adjust for spiciness)
• Light soy sauce — 2 tbsp
• Dark soy sauce — 1 tbsp (for color)
• Shaoxing wine (or dry sherry) — 1 tbsp
• Sugar — 1–2 tsp (balances salt & heat)
• Salt — ½–¾ tsp (to taste)
• Water or chicken stock — 300–400 ml (about 1½–2 cups)
• Cornstarch slurry — 1 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)
• Sesame oil — ½ tsp (final drizzle)

Step-by-Step Instructions

1. Prep the ingredients
   • Duck blood: Cut into 2–3 cm cubes. Place in a bowl, add 1 tsp salt + enough cold water to cover. Soak 10–15 minutes (helps remove any off-taste). Drain.
   • Tofu: Cut into similar 2–3 cm cubes.
   • Blanch both: Bring a pot of water to boil. Add duck blood cubes + ½ tsp salt. Boil 1–2 minutes until firm. Add tofu cubes in last 30 seconds. Drain immediately and rinse under cold water. This firms them up and removes impurities. Set aside.
2. Make the aromatic base
   • Heat 2–3 tbsp oil in a wok or deep skillet over medium heat.
   • Add minced garlic, ginger, white parts of green onion, and doubanjiang.
   • Stir-fry 1–2 minutes until fragrant, oil turns red, and bean paste aroma releases (do not burn garlic).
3. Sear and season
   • Add blanched duck blood and tofu cubes.
   • Gently stir-fry 1–2 minutes to coat with oil and paste (be careful — duck blood is delicate and can break).
   • Pour in Shaoxing wine — let it sizzle and evaporate slightly (30 seconds).
   • Add light soy sauce, dark soy sauce, sugar, and salt. Stir gently to combine.
4. Braise
   • Pour in water/stock until liquid covers ingredients halfway (not fully submerged — it reduces into sauce).
   • Bring to a gentle boil, then reduce to low simmer.
   • Cover partially and braise 10–15 minutes. Stir occasionally (very gently). Duck blood should absorb sauce and become tender; tofu softens but holds shape.
   • Taste and adjust: more sugar if too salty/spicy, more soy for umami.
5. Finish and thicken
   • If sauce is too thin, stir in cornstarch slurry and simmer 1 minute until glossy and clinging.
   • Turn off heat. Drizzle sesame oil and toss gently.
   • Garnish with chopped green onion tops and sliced chili (if using).
6. Serve
   • Serve hot straight from the wok/pot.
   • Scoop over steamed white rice — the sauce is incredibly flavorful and addictive.
   • Optional sides: stir-fried greens or a simple cucumber salad for freshness.

Quick Tips for Best Result

• Texture → Blanching is essential — prevents metallic taste and keeps duck blood silky without crumbling.
• Spice level → Doubanjiang brings Sichuan heat; use less for mild version or add chili oil at end for extra kick.
• Variations → Add sliced pork belly, enoki mushrooms, or glass noodles for a fuller meal. Some versions include fermented black beans for deeper flavor.
• Duck blood sourcing → Fresh/frozen blocks from Asian supermarkets (often labeled "duck blood curd" or "). If unavailable, substitute with pig blood curd (similar texture).
• Storage → Best eaten fresh. Leftovers keep in fridge 1–2 days; reheat gently with splash of water (duck blood can toughen if over-reheated).
• Safety note → Duck blood is pre-cooked when sold; always blanch and cook thoroughly.

This dish is simple yet deeply satisfying — the contrast of tender duck blood, soft tofu, and bold sauce makes it a home-cooking favorite. Enjoy your homemade