It feels like it's been a while since I last had tofu (well....that's not counting the Korean tofu pot that I had over the past weekend). I guess I mean since I last made a tofu dish, so needlessly to say, I'm excited to make this dish. The recipe is from a Chinese cook book my dad got for me from Taiwan. It's pretty awesome. Not only does every recipe come with a picture of the finished product, it also includes pictures of some of the more confusing/important steps. It's a savory, soy sauce-based dish with a hint of sweetness. Enjoy, all you non-vegetarians out there!
Ingredients:
2 blocks firm tofu, chopped into a total of 8 large rectangles
1/2 lb. ground pork
1 tsp ginger, grated
2 tbsp green onions, thinly sliced
2 tsp corn starch
1 egg, beaten
1/2 tbsp garlic, minced
1/2 cup water
3 tbsp soy sauce
1-2 tsp sugar
1 tbsp vegetable oil
1 tsp sesame oil
salt
Instructions:
1. Spoon out the middle of each tofu rectangle, and add corn starch (~1 tsp total) and salt to the center of each tofu rectangle.
2. Mix 1.5 tbs of soy sauce, 1 tsp corn starch, 1 tbsp green onions, 1 tsp of beaten egg, and 1 tsp ginger into the ground pork, fill the center of each tofu rectangle with ground pork mixture and brush the rest of the beaten egg on top of each.
3. Pan-fry the tofu rectangle with vegetable oil, meat side down first on medium heat until golden on both sides, and remove from pan.
4. Saute garlic in the same pan, and add the tofu back with water. Cook covered for ~2 minutes. Add 1.5 tbsp of soy sauce, and cook until only 2/3 of the liquid remains before adding sugar.
5. Thicken sauce with corn starch water and top with green onion and sesame oil.
