Went to Chinatown to get black fungus and came back with silken tofu, cabbage and minced pork. Black fungus not on sale.

 Google: “Silken tofu is made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It’s also left unpressed, so every cake retains all of its moisture while cooling. Silken tofu is high in Omega-3 and Omega-6 fatty acids, vitamins C, A, E, and calcium. However, silken tofu has a lower ratio of calcium than firm tofu. Tofu’s weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumours limit their soy intake. Thyroid issues: Some professionals also advise people with poor thyroid function to avoid tofu due to its goitrogen content.”

“Silken tofu does not necessarily have to be cooked, as it is already cooked during the tofu-making process. However, it can be eaten as it is, cooked or heated up in a variety of ways depending on the recipe. Silken tofu is often used straight out of the packet add sauces such as dips and dressings. It can also be boiled, fried, steamed and baked.”

“Pork mince is usually made from pork shoulder, also known as pork butt or Boston butt, and occasionally includes trimmed ends of the loin. When sold at the supermarket pre-ground and packaged, ground pork is not often labelled with fat and lean percentages (the way ground beef is). It usually contains about 15 percent fat.”

“Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage. Chinese cabbage is full of vitamins! From vitamin C to K to A, and even B6, this leafy green also contains beta-carotene, folate and calcium.”

This is the best dish when you wanted it quick, simple, comforting and delicious. Here’s my Chinese cooking dish that is simple, quick and delicious. Let’s cook and enjoy it with rice!!!

 Ingredients
2 boxes of 500 g silken tofu
300 g minced pork
4-6 napa cabbage leaves, cut to bite size
1 Tbs teriyaki sauce
1 Tbs minced garlic, plus extra
oil
salt
pepper

Minced pork marinade

2 Tsp cornflour
1 1/2 Tsp light soy sauce
1 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp vegetable stock powder
4 Tbs water

Method

In a large bowl mix the marinade except vegetable stock powder and 4 Tbs water for minced pork until well combined. Add minced pork, tossing it in the marinade and make sure meat are covered. Let stand at room temperature for about 10-15 minutes.

Carefully remove silken tofu out of the package and drain. Transfer the tofu to a chopping board lined with paper towel, pat dry with paper towel and set aside 15 minutes to let some of the excess water come out of the tofu.

Once minced pork stand time up, heat deep pan on medium high heat and add 1 Tbs oil. When the oil is hot, add garlic and fry until fragrant. Then add the marinated pork and let it brown briefly about 3 minutes. Next add cabbage and cook about 4 minutes. Add salt and pepper, toss to mix well until minced pork, and cabbage are cooked and soft. Now add in marinade sauce, vegetables stock: 1 Tsp vegetable stock powder and 4 Tbs water, and check seasoning. Let simmer for about 2-4 minutes. Switch off hob.

Spoon minced pork and vegetables to a deep plate. Scatter the extra 1 Tbs minced garlic all over the minced pork and vegetables. Next place the two silken tofu on top of minced pork and vegetables. Season with salt and pepper.

Spoon some minced pork and vegetables on top of silken tofu. Drizzle teriyaki over the tofu and minced pork and vegetables. Then microwave for 1 minute as I don’t like eating tofu too raw. (You don’t have to microwave). Remove from microwave. Check seasoning. Serve immediately with rice and a glass of white sweet wine. Enjoy!!!

https://helenscchin.com/2023/06/13/minced-pork-vegetables-with-tofu/

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