Fried Tofū and Pork
- 2x285gr packets of tofū
- 300gr pork, thinly sliced
- Soy sauce
- 1 egg
- ½ tsp salt
- 5tbsp flour
- “ennea” Premium Extra Virgin Olive Oil,
- 50gr cooked green peas
- 100ml water
- 2tsp corn starch
Cut each tofū into eight pieces and place on a kitchen paper to dry.
Place the pork in a mixing bowl and add 1 tsp soy sauce, 1 tsp sake, and mix well using your fingers.
Make a batter by mixing together the egg, salt, and flour.
Cover the tofū with the batter and fry in a small amount of “ennea” Premium Extra Virgin Olive Oil, over a medium heat until the pieces are a golden colour on all sides.
Remove the tofu from the pan, set aside and keep warm.
Fry the pork, until it is well browned, then add the peas, 2 tbsp soy sauce, 2 tsp sake, and pepper.
Mix together the water and corn starch. Add this to the fluid in the pan, stirring until it thickens.
Arrange the tofū on a serving plate and pour the pork and sauce on top of them.
(Adapted from the book: “A Gift of Japanese Cooking” by Mifune Tsuji)