Recipe • Brown Sauce Minced Pork With Tofu

Have you encountered the kids telling you that they don't like minced pork because it has a dry and rough texture,hard to chew and start spitting out the meat or rejecting it totally?
There is an important step to making stirfry minced pork smooth! This recipe is very easy to follow & very suitable for young kids! It's really versatile too, you can add diced/chopped veggie, topped over tofu or just served as it is!

Brown Sauce Minced Pork Tofu

Ingredient:
1 block of soft Tofu
80-100gm Minced Pork
2 pieces Baby Corn*, diced
1 clove Garlic, chopped

Marinate:
1tsp Sugar
1/2Tbs Light Soy sauce
1Tbs Huadiao Wine
1/2Tbs Sesame Oil
2tsp Cornflour

Seasoning:
50ml Water (to be added to minced pork)
1/2Tbs Oyster sauce (add more if u pref saltier)
1tsp Kicap Manis (sweeten dark sauce)
More water if required

Method:
•Marinate minced pork, mix well. Cover and leave in fridge for at least 3hrs.
•Remove pork from fridge about 30mins before cooking.
•Remove tofu from package box and rinse. Place on steaming plate and sprinkle a dash of sugar on tofu (optional)**
•Steam tofu over medium heat, 4mins.
Drain off excess water from steaming.
•Add 50ml of water to the marinated pork

•Mix well. You'll have a gooey mixture.

•Heat the wok, add some oil. Fry the garlic till fragrant.
•Add diced baby corn and fry for a few mins.
•Lower flame, add in the pork mixture and stir.

•Turn up heat and add the seasoning, continue stir frying and add more water if needed. Adjust seasoning if necessary.

•Top stir fried minced pork over tofu. Garnish and serve.


✨ Adding water to minced pork,before frying,is the key step to achieving smooth texture as there is cornflour in the marinate.

⚠️Note
* you may substitute baby corn with diced carrots or shiitake mushrooms.
** sometimes plain steamed tofu has a tart sharp taste, sprinkle a dash of sugar makes it taste better.
• You may serve the stir fried pork as it is, just increase the water and seasoning amount. Whereas steamed tofu let out water.

I sometimes add broccoli and turn it into a 1-dish meal for my kids. Easy lunch!

Comments

Post a Comment

Popular posts from this blog

Recipe • The Very Versatile Anchovy Soup Stock!

Image
I cook chinese style vegetable soup pretty often. It's a good way to increase the kids' vegetables intake and convenient for days when I only whip up a soup and meat dish. Most importantly, the boys love drinking their soup when it's cooked with this stock! This stock is suitable for many types of Chinese soup, example: Chinese Spinach meatballs/fishballs soup Wolfberry Leaves egg drop soup Yong Tau Foo soup Cabbage soup Shrimp-Pork dumplings soup Winter Melon soup & Cai Xin or Xiao Bai Cai soup too! I often get queries on what is the soup base when I post photos of such soup, so I think it's high time I give this delicious and versatile soup base its own space in this blog! Also, I hope my own kids will get to follow this recipe here and cook their favorite "mummy's soup" in future and be able to reminisce the taste of their childhood! (♡˙︶˙♡) （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on
Read more

Recipe • Luncheon Meat & Potatoes in Baked Beans Sauce

Image
The hubby spotted a can of baked beans in our kitchen cabinet, told me it's been awhile since he last ate Luncheon Meat & Potatoes in Baked Beans Sauce and requested for the dish. This is a common dish in most Singapore home-cooking and often seen at economic rice stalls (杂菜饭). （╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me. Kindly do not claim recipe as your own. Thank you! Ingredients: 150g Luncheon Meat (half of a big can), cubed 1 medium size Potato, cubed & soaked briefly in water 1/2 Red Onion, cut into thin wedges 1 can of Baked Beans (230g) Seasoning: 1tsp Sugar 1TBS Light Soy sauce 2TBS Tomato Ketchup 50ml Water Method:  • Heat a wok, add some cooking oil and pan-fry luncheon meat cubes until browned. •With the same wok, fry potato cubes til brown and crisp too. Preferably cooked through too, to shorten t
Read more

Recipe • Nam Yu Crispy Pork 南乳炸肉

Image
This recipe which I'm sharing is an easy & flavorful meat dish. Nam Yu is also known as fermented red beancurd, often eaten as a side condiment with Teochew porridge or used as a marinate for meat. Do give this homestyle Nam Yu Crispy Pork 南乳炸肉 a try! :) Ingredients: 350gm Pork Belly, remove skin 2 cubes of Fermented Red Beancurd + 1tsp of sauce 1 Egg 1tsp minced Garlic 1/2tsp Five Spices Powder 1/2tsp Sugar 2tsp Sesame Oil 2tsp Light Soy Sauce 3/4TBS Oyster Sauce 2TBS Hua Diao Wine Dashes of White Pepper 4TBS (heap) Cornflour Method: •Remove pork belly skin. Cut into 3-4 pieces of 15cm length, 3cm thickness. •Wash and pat dry. •Marinate pork belly with the above ingredients, except cornflour. •Mix in cornflour last, after pork belly is well-mixed with marinate. •Leave in the fridge (Mine was 6hrs, overnight is ok too) •Remove from fridge about 1hr before frying, mix pork belly with marinate again. •Heat oil, deep fry the meat till golden brown.
Read more