中文菜谱： 香辣豆干炒肉片
As a Chinese, how can I survive without tofu? No way. It is like asking how an American can survive without cheese.
Tofu is an important part of our food culture which we grow up with. I am glad to see more and more tofu products appearing in grocery store. That is good.
The temperature has been crazily low lately. I gave up my grocery plan and went search in the refrigerator. Found a package of dried tofu and a piece of frozen pork. Good enough to make dinner for two on a Thursday night.
Ingredients:
1 package of dried tofu (available in Asian grocery store or oriental food aisle in most grocery stores)
200 to 300 g boneless pork shoulder
1/3 package of dried daikon (also available in Asian grocery store), diced
a handful dried chili peppers, cut into small pieces
3 gloves of garlic, peeled and minced
1 pinch of Sichuan peppercorns (also available in Asian grocery store)
2 tablespoon soy sauce
1 teaspoon oyster sauce
1 tablespoon rice cooking wine
1/4 teaspoon sugar
freshly ground black pepper
2 to 3 tablespoon oil for stir-frying
salt to taste
Directions:
Thinly slice the dried tofu and pork.
Heat a wok (I like to use cast iron wok, here's one on amazon) over medium high heat. Add oil and pork, along with salt and black pepper. Stir fry over high heat until the pork turns golden brown. Get it out and set aside in a plate.
Add garlic, Sichuan pepper corns, chili pepper and dried tofu to the wok, and stir fry for a couple minutes. Add dried daikon; stir fry for another couple minutes. Add the cooked pork, along with rice cooking wine, soy sauce, oyster sauce, salt, sugar and black pepper.
Cook over medium high heat until both dried tofu and pork are golden brown.
Serve immediately.
Bon appetite!
