This is my sister’s favourite stir fry. It is very simple yet very delicious. I remembered she usually asked mum to make it when she was back home for uni break. Now that she has her own family, she probably feeds them this every week. I cheated a little with this dish as I bought the deep fried tofu in stead of frying them myself at home. This saved me about 10 mins or so but I only did this because the tofu was freshly fried and distributed to the store. How did I know that? Well I befriended the grocery owner ( and also my butcher for the meat) and I could tell the texture of the tofu whether they are fresh or not. If you can’t find already fried tofu, fresh ones are even better, it’s just that you need to fry them first before cooking. The traditional dish also uses chive flowers. I did not have them so I left them out, but there should be plenty at the Asian grocery in Sydney especially Cabramatta.
I hope you give this a go and tell me how you like your tofu.
Recipe for Stir Fry Tofu with Pork and Bean Sprout (Char Taohou)
Serve: 2
Time: 15 mins to 30 mins including preparation time
What you need:
150g bean sprout
150g lean pork fillet sliced thinly
300g fresh firm tofu cut into small rectangles or cubes
1 clove of garlic finely chopped
1/2 tsp salt
1/2 tsp sugar
1/2 Cracked black pepper
Olive oil
Chive flowers
Process:
1- Coat the hot wok or frying pan with some olive oil
2- Pan fry the tofu pieces till golden on every side (I cheated and skipped these two steps because I bought the pre-deep fried tofu). Remove tofu from the pan and set aside
3- Add about a tsp of olive oil and sauté the garlic till golden
4- Add pork and the seasoning and keep stirring till the pork is cooked
5- Add bean sprout and tofu and stir till combined. If they look dry add a few table spoons of water as the sprout will also be watery as they are cooked. This should only take two mins or so
6- Turn off the heat and plate the stir fry, top with chive flowers (if you have) and cracked peppers
The Unauthentic Cook 