Ingredients
- Pork Mixture
- 150 g minced pork
- 1 tsp sesame oil
- ½ tbsp light soy sauce
- 1 tsp Shaoxing rice wine
- Dash of ground white pepper
- Tofu
- 1 pack extra firm tofu (200g)
- ¼ tsp salt
- 2 tbsp oil
- 1 garlic clove , peeled and crushed
- ½ water
- ½ tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp corn starch
- 1 tbsp water
- Spring onion , chopped finely for garnish
Steps
- In a bowl, combine all the pork mixture ingredients. Set aside for 10 to 15 minutes.
- Pat-dry extra firm with paper towels. Slice it half then into ½-inch thick pieces. Season tofu with salt and rub it in gently. Set aside for 10 minutes.
- Heat oil on a skillet on medium-high heat. Place the tofu pieces in a layer. Turn the heat down to medium and fry both sides until golden-brown. This will take about 3 to 5 minutes per side. Transfer cooked tofu in a bowl and set aside.
- Saute in the garlic in the same skillet until it browns. Increase the heat up to medium-high and add the pork mixture. Cook until the pork browns, breaking up the minced pork into small pieces.
- Add the tofu back into the frying pan, then pour in water, light soy sauce and dark soy sauce. Bring to a boil and lower heat to simmer for about 3 to 5 minutes. Turn the tofu to coat it well.
- Mix corn starch and water in a small bowl and add into the mixture to thicken the sauce.
- Transfer to a serving bowl and serve with rice.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.