I am not a fan of tofu. I’ve been told that if I had it cooked correctly, I would like it. But I’ve had bits and pieces at restaurants, and it just isn’t my thing. So I don’t really plan on making this recipe. Instead I created a heavily modified version (Chicken with BBQ Pork & Mushrooms) which I think is fantastic.
I have no idea how many people actually visit this cookbook. I really just use it for myself, my family and to share recipes with friends when they ask for them. But if someone does find this recipe and decides to try it, if you want to take a picture and send it to me ([email protected]) and I like your picture … I’ll post it!
Sautéed Tofu with Pork & Mushrooms
Ingredients
- 1 Cake Tofu
- 1 Teaspoon Salt
- 1 Tablespoon Cornstarch
- 4 Tablespoons Oil
- 1 Clove Garlic Crushed
- 2 Stalks Leek In 4-Inch Lengths
- 6 Ounces Pork In Bite Size Pieces
- 3 Dried Stemmed Chinese Mushrooms
- 1 Tablespoon Dry Sherry
- 1/2 Teaspoon Sugar
- 3 Tablespoons Soy Sauce
Instructions
- Soak Chinese mushroom in lukewarm water until tender.
- Pat tofu dry, sprinkle with salt and cut into 8 pieces. Sprinkle with cornstarch. Heat 2 tablespoons oil and sauté tofu on high heat until golden, taking care not to break up tofu. Remove and set aside.
- Heat remaining 2 tablespoons of oil, brown garlic on medium heat and discard. Add leek, pork, and mushrooms. Stir-fry 1 minute.
- Add tofu, dry sherry, sugar and soy sauce. Reduce heat to low and stir (by shaking pan) for 3 minutes. Serve hot. Serves 2 as a main course or 2 to 4 Chinese style.
Notes
If desired, use 2 tablespoons oyster sauce instead of soy sauce.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng