Stir Fried Pork and Tofu in Seafood Sauce

    45 minutes

    The secret to this dish are the strongly-flavoured dried scallops (also known as conpoy). They are available at Asian specialty shops. Serve with freshly cooked rice.

    1 person made this

    Serves: 4 

    • 450g pork fillet, cut into bite-sized pieces
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 350g tofu, cubed
    • 2 tablespoons oil, divided
    • 1 tablespoon chopped garlic
    • 150g frozen mixed vegetables, thawed
    • 2-3 dried scallops, soaked and chopped
    • 250g enoki mushrooms, root end removed
    • 4 crab flavoured seafood sticks, finely chopped
    • 3 tablespoons oyster sauce
    • 1 teaspoon sesame oil
    • 1/4 teaspoon sugar
    • 3 tablespoons water

    Preparation:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Marinate the pork in sugar, salt, soy sauce and the cornflour slurry for 15 minutes.
    2. Blanch the tofu in boiling water for 2 minutes. Drain and transfer to a serving dish.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the pork until cooked through, 5-7 minutes. Set aside.
    4. Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the mixed vegetables and scallops; heat through, 1-2 minutes.
    5. Stir in the pork, mushrooms, seafood sticks, oyster sauce, sesame oil, sugar and water. Mix well, cover and simmer for 1-2 minutes. Pour on top of the tofu and serve.

    Cook's note

    If you prefer a thicker sauce, add a little bit of cornflour and water towards the end.

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