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Japanese Tofu with Lu Rou Minced Pork

Thursday, 29 May 2008

I tend to make more gravy when I cook Lu Rou as it's very tasty and can be used in normal stir fries. A simple dish that I cooked on Sunday using the leftover sauce from Saturday.

  • 2 tubes Japanese egg tofu - sliced
  • 200g minced pork
  • 2 handful straw mushrooms
  • 1 tbs minced garlic
  • ~3 tbs Lu Rou sauce


  • Light soya sauce
  • Salt
  • Pepper
  • 1/2 tsp corn starch
  • Heat up about 1 tbs of oil in pan, fry egg tofu until both sides are slightly golden brown. Place on plate for later use.
  • Sauté garlic.
  • Add minced pork. Lightly fry.
  • Mix in Lu Rou sauce and fry until pork is cooked. (Add water if you want more gravy.)
  • Stir in straw mushrooms and fry until mushrooms are cooked.
  • Pour on egg tofu.

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