As Spring weather is gradually taking over the left over tail of wintry nights, the appetite prefers more lighter dishes with lesser meat and thick gravy. Simple cooking is good and the lesser ingredients, the better.
There are many types of Soy products in the market. Tofu being the most versatile and comes in various texture from silky soft to very firm can be cooked quickly and served alongside vegetables or grains. Tofu puffs are almost hollow in the inside with strands of soy curd holding its cube shape and they have been deep fried prior to packaging. They can be stuffed with fillings of meat and vegetable or simply cooked in a stew and their main goodness is their chewiness and ability to absorb flavors. There are 2 steps to making this dish but nothing complicated. I love the gravy that coats the minced meat which is not watery.
20 Tofu Puffs
350g Minced Pork (Seasoned with salt, white pepper, 1 tsp corn starch and stirred to mix thoroughly)
50g Frozen peas
2 small shallots, diced
2 cloves garlic, diced
1/4 cup of Chopped Cilantro, leaves and stalks
Sauce mixture: 2 tbsp Oyster Flavored Sauce; 2 tbsp Light soy sauce; 1 tsp Chinese Cooking wine; 1/3 cup water/beef broth; 1 tbsp Cornstarch; Dash of White Pepper
1. Heat 2 tsp of vegetable oil. Pan fry the Tofu puffs for 3 minutes, turning each every minute. Dish up and pat excess oil on Tofu with a kitchen paper towel. Set aside.
2. Heat 3 tsp of vegetable oil, saute the shallots, garlic and cilantro for 1 minute. Add 1 tbsp of water and add in the minced pork. Stir to break up the meat and cover to cook for 3 mins.
3. Add in the Sauce mixture and let the ingredients simmer for another 5 mins. If the mixture is too thick, add 1 to 2 tsp water to thin out or if too watery, dissolve another 1 tsp cornstarch with 1 tbsp water and add into the sauce.
4. Add and stir in the tofu puffs and peas to coat and cover and for another 5 mins.
5. Dish up and serve hot with rice.
Serves : 4