Tofu fish paste stir fry is your next addictive stir fry dish. I don’t know about you but any minced pork dish is perfect when paired with rice. Make sure to try it out during your next dinner meal.
INGREDIENTS
- 350g minced pork
- 300g fish paste
- 700g tofu
- 1 tsp garlic powder
- 200g preserved mustard stem
- 2 green onions
- 1 tbsp oyster sauce
- 2 tbsp sugar
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WHAT IS PRESERVED MUSTARD STEM?
What on earth is preserved mustard stem? Preserved mustard stem is also known as “zha cai”. “Zha cai” is the pickled stem of mustard plants. This salty side dish is great with any particular bland dish like congee or it’s great in a stir fry dish like this recipe ! It’s a great way to bring in natural salt flavours into a dish.
INSTRUCTIONS
First, put 1 tsp of oil and garlic powder on minced pork, stir them evenly.
Second, wash the outer layer of preserved mustard stem thoroughly. Cut them into small pieces and submerge them in water for about 30 minutes. After that, use a strainer to dry mustard.
Next, put the mustard stem in the wok without oil first so the water can evaporate. Then add ½ tsp oil and sugar until sugar is melted, put that on the dish.
Then, cut tofu into small pieces. Put 1 tbsp oil and fry tofu on high heat until they become golden. Pour the oyster sauce in and fry them evenly, put them aside.
Press fish paste to flatten it out into the same thickness as the tofu. Fry both sides of the fish paste and cut it to the same size as the tofu.
Cut green onion into small pieces.
Lastly, place minced pork in the wok evenly. Pan fry with high heat for about 1 minute on both sides and stir them evenly. After frying the mustard stem evenly, add tofu and fish paste. Fry everything evenly and put in the green onions.
TIPS
- Preserved mustard stems are originally marinated, therefore we need to immerse them in the water to remove the first layer of salt
- Fry minced pork with high heat one side at a time in order to avoid the water coming out to keep the taste original.
Let us know what you like and don’t like about it ! We are open to feedback. Follow us on instagram @evaswok
Tofu with Fish Paste Stir Fry Recipe ( 榨菜豆腐肉碎炒魚滑 )
Ingredients
- 350 g minced pork
- 300 g fish paste
- 700 g tofu
- 1 tsp garlic powder
- 200 g preserved mustard stem
- 2 green onions
- 1 tbsp oyster sauce
- 2 tbsp sugar
Instructions
- First, put 1 tsp of oil and garlic powder on minced pork, stir them evenly.
- Second, wash the outer layer of preserved mustard stem thoroughly. Cut them into small pieces and submerge them in water for about 30 minutes. After that, use a strainer to dry mustard.
- Next, put the mustard stem in the wok without oil first so the water can evaporate. Then add ½ tsp oil and sugar until sugar is melted, put that on the dish.
- Then, cut tofu into small pieces. Put 1 tbsp oil and fry tofu on high heat until they become golden. Pour the oyster sauce in and fry them evenly, Put them aside.
- Press fish paste to flatten it out into the same thickness as the tofu. Fry both sides of the fish paste and cut it to the same size as the tofu.
- Cut green onion into small pieces.
- Lastly, place minced pork in the wok evenly. Pan fry with high heat for about 1 minute on both sides and stir them evenly. After frying the mustard stem evenly, add tofu and fish paste. Fry everything evenly and put in the green onions.
Notes
- Preserved mustard stems are originally marinated, therefore we need to immerse them in the water to remove the first layer of salt
- Fry minced pork with high heat one side at a time in order to avoid the water coming out to keep the taste original.
