“When in doubt, cook some tofu because it is good for you and your family”
Tofu (aka bean curd) is the most generic ingredient and most-loved by my family. It’s not only healthy, it’s so easy to cook and can be paired with almost anything in this world! There are great many kinds of tofu that we use and sometimes I even got myself confused with the range. Oh well, there’s silken tofu, firm tofu, extra firm tofu, fermented tofu, egg tofu and the list goes on … Every tofu has its unique texture and taste. I personally love all of them and the type of tofu used really depends on the type of cooking.
This recipe is a classic Chinese Malaysian family favourite, eaten as part of a shared meal. I use the egg tofu because of its eggy taste and heavy density. When seared, the tofu crisp up on the outside and remains soft inside. It is much easier to handle compare to the silken tofu but still needs to be gentle when frying.
This dish can be served on a hot plate but if you don’t have a hot plate like me, you can serve as it is. If you are using a hot plate, be sure to heat up the hot plate first and then right before serving, break an egg on the hot plate. Then pour the tofu and pork sauce onto the hot plate and serve.
Classic Egg Bean Curd with Minced Pork
Serves 4 as part of shared meal
3 rolls of egg bean curd (cut into 15 thick pieces)
1 cup minced pork
1/2 cup dried shiitake mushrooms (soak until soft, stalks removed, diced)
2 pcs garlic (for flavoring)
2 tbsp vegetable oil
2 tbsp oyster sauce
1 tsp pure sesame oil
1 tbsp shoaxing wine
1 tsp corn flour (mix with 1 tsp water)
5 tbsp water
White pepper, to taste
1. Pat bean curd with kitchen towel to remove extra water. Heat up a wok on high heat and add oil. Once the oil starts to glisten, slowly slide the bean curds into the wok. Sear for about 2 mins each side or once it turns brown. Remove and set aside.
2. Pour away the remaining oil and leave only about 2 tsp oil in the wok. Saute the garlic to release its flavours. Then pour in the minced pork and diced mushrooms until cooked.
3. Prepare the seasoning in a bowl. Then mix in the seasoning little by little while continue to stir-fry the pork and mushroom, so that the pork mushroom mixture absorbs the seasoning fully without being too watery. Once all the seasoning has been used and if you find that it is a little dry, then slowly add a bit more water up to the consistency that you want for the sauce. This dish does go very well with more sauce.
4. Dish up the pork mushroom sauce and gently pour on top of the egg bean curd. Serve with steamed rice while it’s hot.