Quick Stir-fry Tofu and Pork
Ingredients: Soft Tofu, Salt, Sweet Bean Paste (Tianmianjiang), Soy Sauce, Shaoxing Wine (Liaojiu) · 30 min cook time · 345kcal · ₩8,750
Ingredients
300g Soft Tofu, 1tsp Salt, 1tsp Sweet Bean Paste (Tianmianjiang), 1tsp Soy Sauce, 0.5tsp Shaoxing Wine (Liaojiu), 0.5tsp Sugar, 0.125tsp MSG, 0.125tsp White Pepper Powder, 1tbsp Water, 1ea Green Chili, 2cloves Garlic, 3tbsp Cooking Oil, 0.25tsp Pixian Doubanjiang (Chili Bean Paste), 0.5tsp Cornstarch, 150g Napa Cabbage, 200g Pork Loin, 80g Zhacai (Sichuan Preserved Mustard Stems), 0.25tsp Dark Soy Sauce, 0.5inch Ginger, 50g Bean Sprouts, 20g Julienned Carrot
Instructions
1. Cut 300g of soft tofu into 1-inch pieces. Place them in a bowl, add 1 tsp of salt, and pour about 2 cups of hot boiled water over them. Let it soak for about 15 minutes to pre-cook and remove grassy taste.
2. Prepare the sauce: In a small bowl, combine 1 tsp sweet bean paste, 1 tsp soy sauce, 0.5 tsp Shaoxing wine, 0.25 tsp salt, 0.5 tsp sugar, 0.125 tsp MSG, 0.125 tsp white pepper powder, and 1 tbsp water. Mix well and set aside.
3. Mince 2 cloves of garlic. Cut 1 small mild green chili into 1cm sections.
4. Heat a wok until piping hot. Turn off the heat, add about 3 tbsp of cooking oil, and swirl to coat the wok for a non-stick surface. Turn the flame to medium.
5. Once the oil is hot (bubbles form around chopsticks), slide the drained tofu into the wok. Spread it into an even layer and do not touch it for 3-4 minutes until the oil becomes clear again.
6. Optionally, push the tofu to the side and add 0.25 tsp of Pixian Doubanjiang (chili bean paste) to the oil. Fry for about 1 minute until the oil is stained red.
7. Add the minced garlic and fry for about 30 seconds until fragrant. Switch the flame to high and add the prepared sauce. Fry for about 15 seconds.
8. Add the green chilies. Switch the flame to low and thicken the sauce with a slurry of 0.5 tsp cornstarch mixed with 1 tbsp water. Mix well until thickened and then remove from the wok.
9. Cook white rice as usual. To shape it, scoop rice into a small bowl, press it in, then invert onto a plate and tap a couple of times to release a mound of rice.
10. For the blanched vegetable, add 1 tsp salt and 1 tsp oil to bubbling water in a wok. Add 150g of Napa cabbage, torn into 2-3 inch pieces. Cook for about 2 minutes until desired tenderness. Transfer to a bowl, drain water, add 0.25 tsp soy sauce, and mix.
11. Prepare the pork slivers: Cut 200g of pork loin into sheets, then cut into about 2-inch slivers against the grain. Marinate with 0.25 tsp salt, 0.25 tsp sugar, 1 tbsp cornstarch, 0.5 tsp soy sauce, 0.5 tsp Shaoxing wine, 0.125 tsp white pepper powder, and 2 tbsp water. Mix well, then coat with 1 tsp oil.
12. Heat a wok until hot. Add 3-4 tbsp of oil (enough to almost submerge the slivers). Once the oil is hot (bubbles form around chopsticks, ~180°C), add the pork slivers. Break them up and fry for about 30 seconds until almost done. Stir-fry for another 15 seconds to finish. Remove and drain excess oil in a strainer.
13. Remove excess oil from the wok, leaving about 2-3 tbsp. Set the flame to low. Add 2 cloves minced garlic and 0.5 inch minced ginger. Fry for about 30 seconds until fragrant.
14. Switch the flame to high. Add 80g Zhacai (Sichuan preserved mustard stems). Fry for another 30 seconds.
15. Pour about 1 tbsp Shaoxing wine over your spatula and around the sides of the wok. Add the fried pork slivers. Mix quickly.
16. Season with 1 tsp soy sauce, 0.25 tsp dark soy sauce (for color), 0.25 tsp salt, 0.25 tsp sugar, 0.125 tsp MSG, and 0.125 tsp white pepper powder. Mix quickly.
17. Add 50g bean sprouts and 20g julienned carrot. Stir-fry for 30 seconds. Switch the flame to low. Add a slurry of 0.5 tsp cornstarch mixed with 1 tbsp water. Give it a final quick mix and then remove from the wok.
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