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Japanese Tofu with Enoki Mushroom and Minced Pork

Sunday, 17 April 2011

Hola, amigos!!! I'm finally back from sunny San Sebastian - a land of good weather, great food and happy people. How I wish I could stay there forever! It was hard to say bye but I had to for the sake of my arteries and waistline. I will keep this post short as I have loads of pictures to go through, stay tuned for some Spanish food porn in the very near future =)

For now, a simple and really tasty dish to go with plain rice. This is a pretty common dish found at Chinese restaurants. It is usually served on a sizzling hot plate and the Japanese tofu pieces are lightly fried. For a lower calorie home-cooked version, I left out the tofu-frying part.

Japanese Tofu with Enoki Mushroom and Minced Pork 2

Japanese Tofu with Enoki Mushroom and Minced Pork

Printable recipe
By Pig Pig's Corner

Prep time: 10 mins
Marinade time: 30 mins - overnight
Cook time: 20 mins
Yield: serves 2


Ingredients:
  • 250 g minced pork
For marinade:
  • 1 tbs light soy sauce
  • 1/4 tsp white pepper powder
  • 1/4 tsp salt
  • 1 tsp sesame oil
  • 1 tbs cornstarch
Other ingredients:
  • 3 cloves garlic - pressed
  • 150 g enoki mushrooms (I used canned) - drained and lightly rinsed
  • 1 tube Japanese egg tofu - cut into 1 cm pieces
  • 3/4 cup water
  • Oyster sauce
  • Sugar
  • Cornstarch slurry (cornstarch+water)
  • Sesame oil

Directions:
  • Marinate pork in all ingredients for marinade for at least 30 mins.
  • Heat up a bit of oil in a pan, fry garlic until fragrant.
  • Add minced pork, fry until half-cooked.
  • Add mushrooms, tofu and water.
  • Leave to cook until pork is cooked through and sauce is slightly thickened.
  • Thicken with cornstarch slurry and season to taste with oyster sauce and sugar.
  • Lastly, mix in a little bit of sesame oil and serve.
Japanese Tofu with Enoki Mushroom and Minced Pork

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