
An easy and tasty recipe from China.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the tofu into 2 cm (3/4 in.) cubes, then allow to drain in a strainer for 5 minutes.
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Add the cooking and sesame oil to a frying pan and saute the garlic and ginger. Add the pork and stir-fry.
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Once the ground pork starts to crumble, add (A) and the soup stock to the pan. When it comes to a boil, add (1) and simmer for 4 to 5 minutes.
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Add chicken stock, sugar, sake, 1 1/2 tbsp soy sauce and tofu; simmer 3 to 4 minutes.
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Add starch and stir until thickened.
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Add onion and sesame oil; garnish with chopped onion if desired.
Cooking Basics




Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.




Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.



Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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