I decided to try a new recipe called “Margaret Loo’s Braised Tofu and Mushrooms” taken from grace young’s The Breath of a Wok cookbook. I left out the mushrooms and added a bit of green onion but otherwise followed her recipe.
Tofu (14 0z) (1 pack; medium to firm)
1/2 tsp salt
1/4lbs ground pork
1 tsp corn starch
1 1/2 tsp soy sauce (light)
2 garlic gloves, minced
2 tbsp oyster sauce
2/3 C chicken stock
1/2 green onion, cut up in small circles
mix 1/2 tsp cornstarch with 1 tbsp water
Take the tofu block and cut it into 4 blocks. Take each block and cut them into 3 slabs. Salt them lightly and placed them on a paper towel to absorb the excess water. Combinethe ground pork, corn starch, and soy sauce in a small mixing bowl. Set aside. Heat up a 12″ frying pan over high heat. Add a bit of oil to the pan and make sure it covers the entire surface. Place the tofu slabs in the pan. All the pieces should be able to fit. Pan fry each side for 3 minutes. It should take on a light golden color. Set aside on a plate lined with a paper towel. Turn the heat up high, add a bit of oil to the same pan and then the garlic and pork mixture. Stir fry for a few minutes breaking up the chunks and until all the pink is gone. Add the tofu and toss gently with the pork. Add the chicken stock and oyster sauce. Stir until combined. Turn down the heat to a medium simmer and cover for 2 minutes. Add the corn starch mixture, stir in, and simmer for 30 secs. Serve on a plate and sprinkle the green onion on top.