Bought the wrong tofu. I wanted to get silken tofu but, in a hurry to go home before the temperature rises, I grabbed a firm tofu instead. Got about 200 g minced pork, 1 carrot and about or less than 1/8 cabbage left. Best use them before it expired.

Google: “Firm tofu is pressed so that the curds are tight but still have a little bit of give. This is a very versatile type of tofu that can be pressed again at home to make it even firmer. Texture: Solid with visible, tight curds that spring back when gently pressed. Tofu is categorized by texture, or consistency. The texture is determined by the water content in the tofu. The more water, the softer or ‘silkier’ the tofu; with less water, the tofu is firmer.”

“It’s soybean milk—not from fuzzy green edamame pods, but from mature white soybeans—boiled, curdled, and pressed, similar to dairy cheese. The soybeans are soaked and ground into a slurry, which is warmed with water, then strained to become soy milk. This milk is combined with a coagulant—traditionally nigari, the dried liquid (mostly magnesium chloride) that remains after common table salt has been removed from seawater. Other coagulants, such as magnesium chloride, calcium sulfate, or magnesium sulfate, can be used as well. The soy milk and coagulant are simmered until the curds and whey separate, then placed into cloth-lined molds and pressed until the whey drains out. The length of pressing time is relative to the quantity of curds and the desired firmness; it averages around 15 to 20 minutes. The longer it’s pressed, the more whey is released, and the firmer the finished product will become.”

Today it’s so hot and the temperature is slowly increasing. I don’t want to spend too long in the kitchen. This is the best dish when you wanted it quick, simple, comforting and cooling. Here’s my Chinese cooking dish that is simple, quick and delicious. Let’s cook and enjoy it with rice and a cold beer!!!

Ingredients

250 g firm tofu
200 g minced pork
4 napa cabbage leaves, cut to bite size
1 small carrot, cut into julienne
1 Tbs minced garlic
oil
salt
pepper
water or vegetables stock, for sauce

Minced pork marinade

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

Method

In a large bowl mix the marinade 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 firm tofu out of the package and 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 brown briefly about 3 minutes. Next add cabbage and carrot cook about 4 minutes. Add salt and pepper, toss to mix well until minced pork, cabbage, and carrot are cooked and soft. Now add in firm tofu, vegetables stock and check seasoning.

Pour the marinade sauce over, this might give tofu a bit of flavouring. Let simmer for about 2-4 minutes. Spoon onto an oval bowl. Serve immediately with rice and a cold beer. Enjoy!!!

https://helenscchin.com/2024/01/06/minced-pork-vegetables-with-firm-tofu/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus