Tofu – the ‘miracle’ source of protein from soy that has zero fat and low in calories. Depending on what texture you are seeking, there are silken, soft, firm, rough versions and a slew more in between. There are fresh, fermented, fried, pickled ones to suit different needs. For all its versatility, tofu has only a hint of taste. Some would call it bland. I prefer to think of it as a subtle colour, taking on the flavours of the accompanying ingredients and sauces.
This recipe takes just 10 minutes to make from beginning to end. It’s one of my go-to dishes in a pinch. For an extra side dish, I sliced up a squash and drizzled sesame oil and soy sauce for an instant salad – Voila!
For a meatless version, you might add more belachan for a spicier taste.
- 1 cube tofu
- ¼ lb ground pork
- Small handful (~2 tbsp) goji berries, soaked till soft and drained
- 1 green onion, sliced very thinly, keeping white and green parts separate
- 1 tsp belachan
- 2 tsp oyster sauce
- 1 tbsp soy sauce
- ½ tsp sesame oil
- ⅓ cup water
- Pat tofu dry, squeezing as much water out as possible. Steam for 5 minutes and set aside.
- Heat a little oil in a wok and add ground pork. Stir-fry till all the pink is gone.
- Add in goji berries and white part of the green onion. Stir-fry for 10 seconds.
- Add belachan and fry till fragrance is released.
- Add water, oyster sauce and soy sauce. Bring to a boil.
- Drizzle sesame oil and stir well for about 20 seconds.
- Pour ground pork sauce over steamed tofu, top with green part of green onion and serve.
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Also try these other easy Tofu ideas:
- Pan-Fried Tofu with Eggs
- Steamed Tofu with Ground Turkey
- Okra and Tofu
- Braised Crispy Tofu with Shrimp from Omnivore’s Cookbook
- Salt and Pepper Tofu from China Sichuan Food