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Ingredients
- 3 teaspoons cornflour (cornstarch)
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 garlic clove, finely chopped
- 250 g (9 oz) minced (ground) pork
- 1 tablespoon oil
- 3 teaspoons red bean chilli paste
- 3 teaspoons preserved bean curd
- 750 g (1 lb 10 oz) firm tofu, drained, cubed
- 2 spring onions (scallions), sliced, plus extra shredded spring onion, to garnish
- 3 teaspoons oyster sauce, extra
- 2 teaspoons soy sauce, extra
- 1 1/2 teaspoons sugar
- finely sliced red capsicum (pepper), to garnish
Method
1. Put the cornflour, soy and oyster sauces and the garlic in a bowl and mix well. Add the minced pork, toss to coat and leave for 10 minutes.
2. Heat a wok until very hot, add the oil and swirl to coat the side of the wok. Add the minced pork and stir-fry for 5 minutes, or until browned. Add the chilli paste and bean curd, and cook for 2 minutes, or until fragrant.
3. Add the remaining ingredients and stir-fry for 3-5 minutes, or until the tofu is heated through. Serve immediately, garnished with extra spring onion and capsicum.
