Fried tofu takes on a meaty texture in this traditional Hunan dish that goes from pleasantly spicy to five- alarm fire in a matter of teaspoons. Pungent fermented beans add a satisfying fragrance to the sauce,
perfect for spooning over rice.
Ingredients
250 g pork, lomo/tenderloin, cut into cubes
1 tsp sugar, brown
1/2 tsp ginger, grated
1/2 tsp salt
1/4 tsp pepper
2 Tbsp oil
2 Tbsp garlic, crushed
1 pouch Tomato Sauce (90g)
1 Tbsp black beans (tausi)
1 pc star anise 1/4 cup water
1/3 cup bell pepper, red, frozen
150 g tofu, cut into cubes
3/4 cup mixed vegetables, frozen
Preparation
1. Marinate pork in sugar, half of ginger, salt, and pepper for 30 minutes.
2. Sauté garlic, pork, and remaining ginger in oil over medium heat until browned. Drain excess oil.
3. Add Tomato Sauce, tausi, star anise, water, and bell pepper. Cover and simmer for 5 minutes. Add
tofu and mixed vegetables. Simmer for 3 minutes.
