Spicy Braised Pork, Tofu and Vegetables
A great dish if you are after something spicy. Filled with flavour combinations from the chilli flakes, ginger, soy, making the pork, tofu and veges on noodles delicious!
Put the tofu onto several paper towels. Place more paper towels on top, apply weight on top using a couple of plates and leave for 10 mins. Uncover and cut into 3 cm cubes.
Heat 2 tablespoons of cooking oil over a high heat in a wok or frying pan and add the pork, ginger, spices and garlic. Stir fry for about 5 mins until the pork is beginning to brown.
Add the soy sauce, mix well and fry until evaporated. Add the vegetables and stir fry for 5 mins. Stir in the stock and cornflour mix and the oyster sauce. Mix well and bring to the boil. Gently stir in the tofu, without breaking it up. Simmer for 5 mins.
Meanwhile, drop the noodles into a large saucepan of boiling water and boil until al dente. Drain and place in two bowls. Add the pork mixture and top with fried shallots and coriander.
250 grams Organic tofu
250 grams Pork mince
40 grams Ginger, peeled and cut into small matchsticks
1 gram Chilli flakes
1 gram Szechuan pepper corns
3 Garlic cloves, peeled and finely sliced
65 grams Soy sauce
1 Green capsicum, halved, cored, seeded and thinly sliced
1 Spring onion, ends and leaves trimmed, thinly sliced
300 grams Savoy cabbage, core removed and thinly sliced
1 packet Organic vegetable bouillon, made up to 1/2 cup of stock with boiling water
8 grams Cornflour, mixed into the stock
40 grams Oyster sauce
80 grams Crispy shallots
10 grams Coriander, roughly chopped
250 grams Thick egg noodles
30 ml Cooking oil