Chinese pork and tofu
45 min
A delicious stir fry dish. Pork is stir-fried with garlic, mixed vegetables, scallops, enoki mushrooms and crab sticks, then poured over blanched tofu. Serve with freshly cooked rice.
1 person made this
Ingredients
Serves: 4
- 450g pork fillet, cut into bite-sized pieces
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
- 1-2 tablespoons cornflour, mixed with 1 tablespoon water
- 350g tofu, cubed
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 150g frozen mixed vegetables, thawed
- 2-3 dried scallops, soaked and chopped
- 250g enoki mushrooms, root end removed
- 4 crab flavoured seafood sticks, finely chopped
- 3 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
- 3 tablespoons water
Method
Prep:15min ›
Cook:15min ›
Extra time:15min marinating ›
Ready in:45min
- Marinade the pork in sugar, salt, soy sauce and the cornflour slurry for 15 minutes.
- Blanch the tofu in boiling water for 2 minutes. Drain and transfer to a serving dish.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the pork until cooked through, 5-7 minutes. Set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the mixed vegetables and scallops; heat through, 1-2 minutes.
- Stir in the pork, mushrooms, seafood sticks, oyster sauce, sesame oil, sugar and water. Mix well, cover and simmer for 1-2 minutes. Pour on top of the tofu and serve.
Cook's note
If you prefer a thicker sauce, add a little bit of cornflour and water towards the end.
Ingredients
Dried scallops can be purchased in Chinese/Oriental speciality stores.
See it on my blog
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