China · Home-style
Stir-Fried Pork Shreds with Dried Tofu
Silky pork shreds and chewy dried tofu strips tossed with garlic and green pepper, finished with a starch slurry. Salty and savoury.
Dried tofu is pressed and dried until it behaves like a firm sponge, taking up sauce while still resisting the chopsticks. Frying the pork on its own in cool oil, rather than waiting for the pan to get hot, is what keeps the shreds slippery instead of seizing. The slurry at the end is optional, but it is what holds everything together on the plate.
Ingredients
- dried tofu75 g
- number of green peppers5 pieces
- amount of meat100 g
- amount of salt3 g
- light soy sauce5 ml
- cornstarch5 g
- garlic5 g
- chicken bouillon2 g
Directions
- 1
Mix the pork shreds, which you will need to cut yourself, with 3 ml light soy sauce and the starch until evenly coated. Set aside.
- 2
Wash the green peppers and roll-cut them; set aside.
- 3
Slice the garlic across the grain and cut the dried tofu into strips.
- 4
Mix the cornstarch with 10 ml water until smooth.
- 5
Pour in the starch and water mixture to thicken, add 3 g salt and 2 g chicken bouillon, stir-fry for 2 to 3 minutes and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.