Summer cooking should be simple. The lesser time one spend in the kitchen, the better! Even though I made this a while ago, I decided I should post this easy fast delicious recipe so that I will get around to making it again. It was so delicious – my other half who doesn’t fancy tofu (why is there such person in the world? Who DOESN’T like tofu??!) gulped three pieces and left me with one. Thank goodness I had another dish to go with rice, otherwise I will have to eat white rice and water. That’s the irony in this household, when I cook something he coincidentally likes, he doesn’t leave any spare for me; if I cooked something he doesn’t eat, he will leave a whole lot for me to gobble down. I think I have married a kid, not a grown-up man.
Anyway, this tofu recipe would be a kid pleasure I think, though it uses chili bean sauce, it doesn’t have a very strong spicy taste and goes very well with minced meat and fried tofu.
- 1 Silken/Soft Tofu
- 2 tablespoon Chinese Chili Bean Paste/”DouBanJiang” (I used Lee Kum Kee brand)
- 200gram minced pork
- 1 clove garlic, minced
- 1 teaspoon Sugar
- 1 teaspoon sake
- 1 teaspoon light soy sauce
- Cooking Oil
- Dash of pepper
- Remove the tofu from its box and discard the water. Carefully place the tofu between two sheets of kitchen towel. Use a larger flat-surface weight (i.e. heavy plate) and place on top of the tofu. Leave it for 5 mins till all the water are carefully absorbed by the towel. Then cut tofu into four squares/rectangles .
- Just before frying, pat dry all surface with kitchen towel again. Heat up oil in a pan. Shallow fry the tofu till brown on all sides. Set aside.
- Using the same pan, add in the garlic and stir fry till fragrant. Add the minced pork and stir fry pork for 2 minutes to prevent it from sticking together.
- Add the Chilli Bean Paste, sake, light soy sauce and dash of pepper. Stir fry to mix well for 5 minutes till the sauce runs thick.
- To serve, place the tofu pieces on a plate and scoop the minced pork and sauce on top on each piece of tofu.