Ingredients
- 2 8 oz packages of egg tofu
- ½ lb ground pork
- 3 dried shiitake mushrooms, soaked in 2 ¼ cups warm water for 2-3 hours until fully rehydrated. Gently squeeze out excess water, trim off thick woody ends of the stems then slice. Reserve the soaking liquid for later.
- 1 tablespoon of ginger, minced
- 3 cloves of garlic, minced
- 2 cups mushroom soaking liquid
- 2 tablespoon cornstarch, mixed with 2 tablespoon cold water (cornstarch slurry)
Sauce
- 2 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon sugar
Instructions
- Prep by mixing all the SAUCE ingredients in a small bowl and set aside. In a separate small bowl, prepare the cornstarch slurry and set aside.
- Heat a wok or skillet over medium heat. When it begins to smoke or is well heated, add a tablespoon of cooking oil.
- Add the sliced mushrooms and ginger and stir fry until the mushrooms begin to turn lightly golden brown.
- Add the garlic and stir fry until the garlic begins to change color.
- Turn the heat to high and add the ground pork. Use your spatula to break up the pork into small pieces while stirring.
- Once the pork is browned, add the SAUCE ingredients prepared earlier and toss for about 30 seconds to coat the pork. This helps bring out the flavors of the sauce.
- Add the mushroom soaking liquid and mix well. Let it come to a boil, cover and simmer on low heat for 20 minutes, stirring occasionally.
- While the meat sauce is simmering, cut the tofu into half inch slices.
- Heat a non-stick frying pan over medium heat with a tablespoon of cooking oil. Fry the egg tofu until golden brown on both sides. Set aside.
- After simmering for 20 minutes, the pork should be tender. If it is low on liquid, add up to a ¼ cup of water to recoup what was lost. Turn the heat to medium high to return it to a low boil.
- Stir the cornstarch slurry that was prepared earlier. By now the cornstarch would've settled to the bottom so be sure to stir until it is well incorporated.
- Stir in half of the cornstarch slurry to the pork. Continue stirring until the meat sauce comes to a boil and begins to thicken. Repeat the process by adding a tablespoon of cornstarch slurry at a time until the sauce reaches your desired consistency.
- Add the fried egg tofu and gently toss until fully incorporated. Be careful not to break up the tofu.
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