I find it so comforting to eat a hot bowl of soft tofu stew mixed with steamed rice. I got the original recipe from the website below (love her recipes!) and made a few adaptations: http://www.rasamalaysia.com/home-style-tofu-recipe/?pid=10#image
- 1 block of fresh or boxed tofu (soft or silken)
- 1/4 lb. ground pork (marinated in 1 T. chinese wine, 1 T. soy sauce, 1/4 tsp sugar, 1/4 tsp salt, 1 tsp cornstarch)
- 1/2 lb. or a dozen peeled and deveined shrimps (marinated in 1 T. chinese wine, 1/4 tsp salt, 1/2 tsp cornstarch)
- 1 can rinsed straw mushrooms
- 3 cloves garlic (finely chopped)
- 1 stalk scallions (chopped into small rounds, separate white from green)
- small handful of cilantro, stems removed and coursely chopped
- 2 tablespoon of fermented black beans
- 2 tablespoons cooking oil
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 1/2 tablespoon soy sauce
- 1/2 cup chicken broth (or water)
- 1/2 tablespoon sugar
- 1/4 teaspoon sesame oil
- 2 dashes white pepper powder
- 1 teaspoon corn starch
Marinate the ground pork in pork marinade.
Marinate the shrimp and white parts of scallion in shrimp marinade.
Mix the brown sauce mixture and set aside.
Drain and cut up the tofu into small cubes.
Heat up a wok and add cooking oil and garlic (I like to slowly heat
up the garlic and oil at the same time to infuse the flavors into the
oil). When the garlic is heated and sizzling, add in the ground pork. Stir fry and
break up the pork into crumbles. After it has browned slightly, add in
the shrimp. When the shrimp is no longer translucent, add in the black
beans and mix well. Then add the tofu and mushrooms. Do a
quick stir before adding the brown sauce mixture. Gently stir-fry the tofu
and bring the sauce to boil. Add the chopped scallions and cilantro,
do a few quick stirs, dish out and serve immediately with steamed white rice.
The second time I made this I added bamboo and baby corn. You can basically throw in anything you want to this one pot meal.