Tofu with Minced Pork & Mushrooms
DIY: $2.63 for 4 servingsDine out: ~$10-15 for 4 servings
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 packet Chinese tofu
- 3 cloves garlic (minced)
- 0.50 yellow onion (diced)
- 100 g minced pork
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sesame oil
- 0.50 tsp white pepper
- 2 tsp corn starch
- 150 ml water
Instructions
- 1
Carefully remove tofu from packaging and drain excess liquid. Cut tofu into 2 equal rectangular blocks. Place a few kitchen towels on top and below the tofu to draw out water for around 10-15 minutes. This is highly important as the tofu contains a lot of water which will inhibit browning when deep-frying.
- 2
Pour around 250ml of oil into a saucepan and heat over medium-high fire till hot. Slowly lower tofu into saucepan and deep fry until golden brown. Remove tofu from pan and drain excess oil with kitchen towel.
- 3
In a frypan, heat 1 tbsp of oil. Add onions & garlic and stir fry till fragrant. Add minced pork and fry till it's no longer red. Add about 150ml of water (or more depending on the amount of gravy you want), light soya sauce, dark soya sauce, Chinese cooking wine, sesame oil & pepper, and stir fry for 1-2 minutes.
- 4
Mix 2 tsp of cornstarch with 2 tsp of water to form a slurry. Add the cornstarch slurry to the pan and cook for 1-2 minutes to thicken the gravy.