• IMG_0265Soft tofu (150 g)
  • Pork tenderloin (100 g)
  • Chinese leek (20 g)
  • Soybean chili paste, minced (30 g)*
  • Salt (2 g)*
  • Soy sauce (5 g)*
  • Gourmet powder (1 g)*
  • Wet starch (10 g)*
  • Stock/water (150 g)
  • Oil

Preparation:

  1. Cut tofu in half horizontally. Next cut into 1 cm slices.
  2. Gently place tofu on a colander to drain.
  3. Slice pork against the grain into thin slices approximately the same size as the tofu.
  4. Cut Chinese leek into 2 cm horse ears.

Cooking:

  1. Heat oil to approximately 170ยบ for deep-frying.
  2. Gently place tofu slices in oil. Don’t stir for about 30 seconds so pieces retain their shape.
  3. Fry until golden brown. Remove and drain.
  4. Pour frying oil out of wok.
  5. Place a small amount of cold oil into heated wok.
  6. Add pork and stir-fry until oil runs clear. Remove.
  7. Add chili paste, and stir-fry until the oil is red and fragrant.
  8. Add stock, soy sauce, salt and tofu slices.
  9. Stew tofu until it has soaked up a good amount of sauce.
  10. Taste and adjust seasonings as needed. (Add salt or soy sauce to increase saltiness. If more chili paste is needed, stir-fry first in oil, then add.)
  11. When sauce is slightly thickened, add leek.
  12. When leek is lightly cooked, remove from heat and add wet starch.
  13. Add gourmet powder.
  14. When sauce is thickened, remove and plate.

Dish checklist:

  • Is the oil red?
  • Is the tofu tender?
  • Is the oil separate from the sauce?

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