Easy Silken Tofu Minced Pork Recipe
Struggling with meal planning? This versatile tofu and minced pork dish is not only nutritious but also foolproof - perfect for beginners in the kitchen.
Why does this recipe work?
The soft and delicate texture of soft tofu can just neutralize the chewiness of minced meat. Eating them together won't make you feel greasy. Moreover, the surface of tofu cubes can easily hold the minced meat and sauce, allowing you to taste the flavors in every bite.
Light soy sauce enhances the freshness, oyster sauce adds a slight sweetness, dark soy sauce is responsible for coloring, and adding a teaspoon of white sugar balances the saltiness - these seasonings are very simple but practical when mixed together. Just stir - fry them and the aroma will come out.
The three - minute simmer after pouring in the starch water will make the sauce gradually thicken and evenly coat the tofu and minced meat. In this way, the final dish won't be watery but will have a sauce texture that can cling to rice.
Where can you buy tofu?
You can buy tofu in the refrigerated section of Asian supermarkets. Pay attention to the hardness of the tofu indicated on the label. We chose the one labeled "regular hardness".
You can choose the hardness you like, but remember, the softer the tofu, the easier it is to break during cooking and the more water it will release. Be sure to season according to your own taste!
What type of tofu is the most suitable?
Soft tofu is the most suitable for this dish. Soft tofu itself has a soft texture and is easy to absorb the flavor of the sauce. However, be careful when stir - frying, and move gently, otherwise it is easy to break into small pieces.
If there is really no soft tofu, firm tofu can also be used. Firm tofu is more sturdy and not easily broken, but it is not as smooth and tender to eat.
Remember, if you use firm tofu, blanch it in boiling water for 1 minute before putting it in the pot. This can not only remove the bean smell but also make the tofu more compact.
Sometimes I use medium - firm tofu as a substitute. It is between soft tofu and firm tofu. It is elastic and not easily broken, which is a compromise choice.
What are the differences between soft tofu and other types of tofu?
Water content
Soft tofu has the highest water content. It shakes when gently touched. Firm tofu is significantly drier and harder. The water content of medium - firm tofu is in the middle.
Eating experience
Soft tofu almost melts in the mouth. When eating firm tofu, you can chew and feel the granulated texture. Medium - firm tofu has a bit of elasticity and is not easily broken when picked up with chopsticks.
Best cooking methods
Soft tofu is suitable for making soups or dishes with sauce, such as mapo tofu. Firm tofu can withstand more tossing during frying and stir - frying. Medium - firm tofu is good for cold dishes or quick stir - fry dishes.
Shelf life
Soft tofu and gypsum tofu are best eaten on the same day. They are prone to releasing water if stored for a long time. Firm tofu can be stored in the refrigerator for 2 - 3 days. Packaged medium - firm tofu can usually be stored for about a week.
INGREDIENTS
Main Ingredients
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·250g soft tofu (cut into small pieces)
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·200g minced lean meat
Additional Ingredients
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·10g garlic cloves
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·10g chopped scallions
Seasonings
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·10ml light soy sauce
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·4g oyster sauce
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·5ml dark soy sauce
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·1 teaspoon white sugar
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·80ml starch water (starch and water in a ratio of about 1:1)
Table of Contents
- ·Why does this recipe work?
- ·Where can you buy tofu?
- ·What type of tofu is the most suitable?
- ·What are the differences between soft tofu and other types of tofu?
- ·Ingredients
- ·Cooking step
- ·More recipes worth trying
- ·Secrets to achieving the best results
- ·What to pair with?
- ·Can tofu be frozen?
- ·FAQs
COOKING STEP
Step 1
Cut 250g of soft tofu into small pieces.
Step 2
Put 200g of minced lean meat into the pan and stir - fry until it is separated and changes color.
Step 3
Add 10g of garlic cloves and 10g of chopped scallions and stir - fry until fragrant.
Step 4
Add 10ml of light soy sauce, 4g of oyster sauce, and 5ml of dark soy sauce. Stir well, add 1 teaspoon of white sugar, and continue to stir - fry.
Step 5
Put the cut tofu into the pan and stir gently. Note that the amplitude of the movement should not be too large.
Step 6
Pour in 80ml of starch water, cover the pot, and simmer for 3 minutes.
Step 7
After the sauce thickens, sprinkle with chopped scallions and then remove from the pot.
More recipes worth trying
Jade Tofu(Tofu with Vegetables)
Simple & Refreshing Cold Tofu Recipe
Hakka Stuffed Tofu - A Heritage Dish
Secrets to achieving the best results
Soak the tofu in salt water first: After cutting the soft tofu into pieces, soak it in light salt water for 5 minutes. This can not only remove the bean smell but also prevent the tofu from breaking easily during cooking.
Don't rush to add seasonings to the minced meat: Add seasonings after the minced meat is completely stir - fried until it changes color and is separated into individual pieces. If you pour soy sauce when the minced meat is still clumped, the saltiness may be uneven.
Mix the sauce in advance: Stir the light soy sauce, oyster sauce, dark soy sauce, and sugar in a small bowl in advance. Pouring them directly into the pot can make you flustered and may also poke the tofu.
Get the ratio of starch water right: Mix 1 teaspoon of starch with 80ml of clear water. Stir until there are no lumps and then pour it. When simmering, turn on medium - low heat so that the sauce can thicken slowly and coat the ingredients.
Don't use a spatula to stir throughout: After putting the tofu into the pot, it is best to hold the pot handle and gently shake it or use the back of the spatula to push the tofu. If you stir - fry directly, the tofu may be in pieces by the time it is out of the pot.
What to pair with?
Choice of staple food: Hot white rice is the top choice. Eating the rice with the sauce is the most satisfying. If you want a change of flavor, mixing it with noodles or having it with steamed sliced buns is also delicious, especially when dipped in the thick sauce at the bottom of the plate.
Refreshing side dishes: Pair it with crispy side dishes like cold - dressed wood ear mushrooms or smashed cucumbers to balance the taste. Or stir - fry shredded cabbage and add some vinegar for seasoning. The anti - greasiness effect is top - notch.
Soup combinations: A simple tomato and egg soup is enough. It is light and doesn't overpower the main dish. If you want a thick soup, you can try kelp and tofu soup. But remember to use firm tofu to avoid it falling apart during cooking.
Creative ways to eat: You can directly use it as a hot pot dipping sauce and dip soft tofu wrapped in minced meat sauce. Or spread it on grilled baguette slices, sprinkle with sesame seeds, and eat it as a savory snack.
Can tofu be frozen?
After being frozen, tofu can be stored in the refrigerator for up to three months. After thawing, drain or squeeze out the excess water.
You can also freeze cooked tofu dishes, such as spaghetti sauce or chili sauce. Similarly, after thawing, the texture of the tofu will become more porous.
FAQs:
REVIEWS
