2 pieces of cloth wrapped tofu, 120g ground pork, 3 dried shiitake mushrooms, some ginger, some spring onion, 1 cup of water, 2t oil, 0.5 cup of stock.
1. Soak dried shiitake mushrooms in water until soft, remove, and drain; Cut off stems and dice; Marinate in seasoning (1) for 15 minutes.
2. Rinse ground pork; Marinate in seasoning (2) for 30 minutes.
3. Soak tofu in salty water for 20 minutes; Remove and drain; Cut each into 6 pieces.
4. Rinse and slice ginger; Rinse and cut spring onion into sections.
5. Pour 1 cup of water to a pot and bring to the boil over a high heat; Blanch the ground pork and diced shiitake mushrooms for 20 seconds; Remove and drain.
6. Add seasoning (4) to a bowl and mix well.
7. Heat a non-stick pan with 2t oil over a high heat; Pan-fry the tofu over a medium heat till both sides have been slightly brown; Move the tofu to the side of the pan; Stir-fry ginger over a low heat till fragrant; Add the ground pork and diced shiitake mushrooms; Stir-fry over a low heat till fragrant; Add 0.5 cup of stock and simmer briefly; Add seasoning (3) and cook over a low heat briefly; Add seasoning (4) and cook over a low heat till the sauce has thickened; Garnish with spring onion. Ready to serve.
