2 pieces of firm tofu, 120g ground pork, some spring onion, 1t rice wine, some ginger, some garlic, 2T oil, some salt.
SEASONINGS:
(1) 1t light soy sauce, some ground white pepper, some potato starch, some sesame oil, some rice wine.
(2) 1/4 cup of stock, 1T dark soy sauce, 1t sugar, 1t hot bean paste, 1t potato starch.
PREPARATION :
1. Soak tofu in water with some salt for 15 minutes; Remove; Blanch in boiling water for 10 seconds; Remove; Soak in iced water for 5 minutes; Remove; Cut into pieces.
2. Rinse and dice spring onion; Rinse and shred ginger; Peel, rinse and mince garlic.
3. Rinse ground pork; Blanch in boiling water for 10 seconds; Remove and drain; Marinate in seasoning (1) for 15 minutes.
4. Add seasoning (2) to a bowl and mix well.
5. Heat a wok with 2T oil over a high heat; Stir-fry shredded ginger and minced garlic over a low heat till fragrant; Add the ground pork; Stir-fry over a high heat till done; Drizzle with 1t rice wine; Stir-fry over a high heat briefly; Add tofu and seasoning (2); Cook over a medium heat till the sauce has thickened; Sprinkle with diced spring onion. Ready to serve.
COOKING TIPS:
Blanching in boiling water and ice bath can make tofu less easy to fall part.
