This is a dish I have been eating for most of my life. Its delicious and cheap, so I was dying to get the recipe from my mom. What I didn't know was how easy it was to make. All of the ingredients are easy to find besides the wood ear mushrooms. But, an easy solution is going to the dried mushroom section of your local Asian grocery store. In addition, you don't have to hover over the pan when its cooking.
Every component of this recipe just makes sense. The tofu adds a denseness to the dish, but doesn't make you feel heavy. The soft texture of the tofu is also a perfect compliment to the crunchy bell peppers and wood ear mushrooms. In addition, the sauce that is so flavorful gets absorbed by the tofu and mushrooms, meaning every bite will be a good one. So, enough talking, lets get to the recipe.
Tofu Recipe:
Makes 8 Servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients:
14 oz pack firm tofu (cut into 1x1 inch cubes)
20 pieces dried wood ear mushrooms
1 tbsp vegetable oil
200 grams ground pork
1 green onion sliced
2 tsp light soy sauce
1 1/2 tsp dark soy sauce (divided)
1 red/orange/yellow bell pepper (cut into similar size of the tofu)
3 cloves garlic
20 grams corn starch
2 1/2 tbsp corn starch
1/2 tsp sesame oil
salt to taste
Instructions:
Bring two pots of water to a boil. In one pot, add the tofu and boil for 5 minutes. In the other, add the dried wood ear mushrooms and boil for 5 minutes. Drain the water once done.
Add oil to a pan on high heat. Let the oil get hot before adding the pork. Stir fry until the color changes then add your green onions. Let this cook for 3 minutes.
Add the light soy sauce and 1 tsp of the dark soy sauce. Cook until the pork starts to turn a caramel brown color. Then add your tofu and stir evenly with the meat for 2 minutes. Add the wood ear mushrooms and turn the heat to medium. Add the lid to your pan and cook for 10 minutes.
Add the red bell pepper and salt to taste, then cook for another 5 minutes with the lid on. Add the garlic and cook for another two minutes.
While you wait for the garlic to cook, make a cornstarch slurry. Add the cornstarch and 3 1/2 tbsp water to a bowl, as well as the sesame oil. Mix completely then add to the pan once the garlic is done.
Mix the pan quickly and allow everything to get coated in the sauce. Add back the lid and cook until the sauce becomes thick. Serve with rice and other vegetables.
Nutrition:
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