Chinese Tofu Sheet Stir-Fry (千张肉丝)
Fresh tofu sheets are fried with strips of pork, garlic, and peppers to create a stir-fry recipe that looks modest, but is also one of our family favorites!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 ounces boneless pork shoulder or loin ((or chicken thigh/breast meat, about 180g))
- 1 teaspoon Shaoxing wine
- 1 teaspoon light soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 1/8 teaspoon white pepper
- 2 1/2 tablespoons vegetable oil
- 2 slices ginger ((julienned))
- 2 cloves garlic ((roughly chopped))
- 1/4 teaspoon dark soy sauce
- 8-10 ounces tofu sheets ((250g, cut into bite-sized pieces))
- 4 long hot green peppers ((cut into bite-sized strips))
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- 1
Julienne the meat to ¼-inch thickness. Mix the meat together with the marinade ingredients until there is no visible standing liquid. Marinate for 15-20 minutes while you prepare everything else.
- 2
Preheat the wok over high heat. When the wok starts smoking, add 2½ tablespoons oil. Immediately reduce the heat to medium, and cook the ginger for 30 seconds. Add the garlic and cook for another 15 seconds.
- 3
Next, add in the pork, turn the heat back up, and cook for 1-2 minutes until the pork has cooked through. Resist the urge to stir too much, so the pork can brown lightly.
- 4
Reduce the heat to medium, and add ¼ teaspoon dark soy sauce. Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder.
- 5
Turn up the heat, and stir-fry everything together for 1-2 minutes. The dish is complete when the peppers are just tender, but still slightly crisp. As you stir-fry, keep an eye on the sauce: if the food is too dry and beginning to stick or burn, add a tablespoon of water. If you end up with an excess of visible sauce, keep stir-frying with the heat on high until everything is just lightly coated in sauce.