Fried tofu with pork mince and wombok
Crispy Asian-style fried tofu with pork mince and wombok.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Wok
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
- Paper towel
- Mixing bowl
- Pitcher
- Measuring spoon
- Wooden spoon
- Stove
- Slotted spoon
- Measuring cup
Ingredients
- 600 grams silken firm tofu
- 1/2 cup (75g) cornflour
- 1 tablespoon water
- 1/2 cup (125ml) chicken stock
- 1 tablespoon chinese cooking wine
- 1 tablespoon tomato paste
- 1 teaspoon caster sugar
- 1 tablespoon japanese soy sauce
- 1 clove garlic, crushed
- 4 centimetre piece fresh ginger (20g), grated
- 1 1/2 tablespoon peanut oil
- 1 wombok (700g), shredded coarsely
- 115 grams fresh shiitake mushrooms, sliced thinly
- vegetable oil, for deep-frying
- 400 grams pork mince
- 3 green onions, sliced thinly
- 1/4 cup loosely packed fresh coriander leaves
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