LOCAL STYLE PORK TOFU
Adapated from Dd’s Table Talk II
1/2 lb. boneless pork, 1-inch slices or pork belly 2x3-inch paper thin slices
2 tsp. vegetable oil
1 large onion, 1-inch slices
3 stalks green onion, 2-inch diagonal slices
3 cloves garlic, smashed
3 thin slices fresh ginger, julienne
1 1/2 TB mirin sake
2 TB sugar
1/2 c. soy sauce
freshly ground black pepper
4 oz. fresh shiitake mushrooms, sliced
1 small bunch kai choy, bok choy or mustard cabbage, 1-inch pieces, stems and greens separated
1 (20 oz.) block firm tofu, 2-inch cubes, drained
1 oz. long rice, soaked in water, drained
In a large skillet over medium high heat, sauté pork in oil. Add onions, ginger, mirin, sugar, soy sauce and pepper. Stir in mushrooms, greens stems and tofu; bring to a boil. Reduce heat; simmer 10 minutes. Add greens leaves and long rice; simmer 5 minutes, until no liquid remains. Serves 4.
7 comments:
Mmm, love these type dishes!
easy & tasty:)
Dd's Pork Tofu looks so ono, compared to the Pork Tofu that I had from Blue Water Shrimp food truck at Kewalo two days ago. All the bentos there are for $5, but you get what you pay: it was so salty and no green onion inside.
Btw, the video of Arthur's transformation was so nspiring and incredible, TY for sharing.
At first the ingredient list looks daunting but actually it is a very easy recipe and ono! Gotta have it with white rice, yum!
Susan, me too!
Kat, yes.
Chet, bummahs about the food truck experience. I loved watching Arthur's transformation.
Aunty, I agree about the rice!!
That looks so wonderful, but I have gotten so lazy about cooking.
I never make that long time, looks ono. This recipe looks more better than mine.
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