[Prep: 20 minutes | Cook: 20 minutes | Make: 4 people | Calories : 950 (Estimated) ]he
After thaw the "Frozen tofu", the tofu's texture is similar to a sponge. It is really funny.
Korean chili sauce is sweet but it is not too spicy. I am high recommended everyone to try it. It tastes really good.
1- 400g of minced pork
2- 350g of soft tofu, been frozen, thawed
3- 2 tbsp of minced green onion
4- 1/2 onion, peeled, diced
5- 2 tbsp of minced garlic
6- 1 red bell pepper, cored, diced
7- 1 tbsp of garlic chili sauce
[just for reference only]
1- 150ml of chicken broth
2- 2 tbsp of Korean chili sauce
1- Marinade the pork with "Tony marinade method" for 15 minutes. Heat the pan with 1/2 tbsp of oil over high heat. Stir-fry the pork until fully cooked. Drain it in a sieve over a bowl and set it aside.
2- Heat the pan with 1 tbsp of oil over medium heat. Add in the garlic chili sauce, minced garlic and green onion. Stir-fry until it is fragrant (about 2 minutes). Add in the onion with 1/3 tsp of salt. Stir-fry all the ingredients until the onion is soft
3- Add in the red pepper and stir-fry it for 2 minutes. Add in the sauce mixture and bring it to boil.
4- Add in the tofu and cooked pork. Cover and simmer for 5 minutes. Dish it up and serve it in hot.
1- Frozen the soft tofu in freezer. Put it back to the fridge 2 days in advance to thaw. Tofu after frozen will absorb more the sauce mixture like a sponge.
2- Replace the Korean chili sauce with regular chili sauce. Adjust the portion accordingly .
3- Before stir fry the pork, make sure the pan is hot enough. Once you add the pork into the pan, do not stir them too often. Let pan-fry until both side of the pork turn brown before string them.
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