Chinese cuisine

Medium

Sauté Tofu and Pork Meatballs

Name: Sauté Tofu and Pork Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb. Firm Tofu (1 Pack); Marinade; 1 oz. Minced Shiitake Mushroom; 2 oz. Shrimp, Minced; 3 oz. Ground Pork; 1 tbsp. Ginger, Minced; 1 tbsp. Carrot, Minced; 1 tbsp. Cilantro, Finely Chopped; 1 tbsp. Green Onion, Finely Chopped; 1 tsp. Oyster Sauce; 1 tsp. Sugar; 0.25 tsp. Salt, a Pinch; 1 count Egg; 1 tbsp. Sweet Potato Starch; 1 tsp. Corn Starch; 3 oz. Baby Bok Choy; Seasoning 1; 0.5 cup Cooking Oil; 1 tbsp. Garlic, Minced; 0.5 tsp. Salt, a Pinch; 0.5 tsp. Sugar, a Pinch; 1 tbsp. Shaoxing Wine; Seasoning 2; 1 tbsp. Cooking Oil; 1 tbsp. Garlic, Minced; 1 tbsp. Green Onion, Minced; 0.75 cup Ketchup; 0.5 tbsp. Oyster Sauce; 2 tsp. Sugar, a Pinch; 0.25 tsp. Salt, a Pinch

This Sauté Tofu and Pork Meatballs has a perfect balance of sweetness and sourness, making the dish more delicious. Adding the tofu to the pork makes the meatballs tender.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb. Firm Tofu (1 Pack)
Marinade
1 oz. Minced Shiitake Mushroom
2 oz. Shrimp, Minced
3 oz. Ground Pork
1 tbsp. Ginger, Minced
1 tbsp. Carrot, Minced
1 tbsp. Cilantro, Finely Chopped
1 tbsp. Green Onion, Finely Chopped
1 tsp. Oyster Sauce
1 tsp. Sugar
0.25 tsp. Salt, a Pinch
1 count Egg
1 tbsp. Sweet Potato Starch
1 tsp. Corn Starch
3 oz. Baby Bok Choy
Seasoning 1
0.5 cup Cooking Oil
1 tbsp. Garlic, Minced
0.5 tsp. Salt, a Pinch
0.5 tsp. Sugar, a Pinch
1 tbsp. Shaoxing Wine
Seasoning 2
1 tbsp. Cooking Oil
1 tbsp. Garlic, Minced
1 tbsp. Green Onion, Minced
0.75 cup Ketchup
0.5 tbsp. Oyster Sauce
2 tsp. Sugar, a Pinch
0.25 tsp. Salt, a Pinch
1 cup Water
Seasoning
1 tbsp. Water + Corn Starch (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Directions:

Step 1

Finely dice shiitake mushroom, and mince the following ingredients: shrimp, ginger, carrots, cilantro, and green onion.

Step 2

In a mixing bowl, mash tofu, add marinade ingredients, and mix well. Form this mixture into meatballs.

Step 3

In a wok, bring enough oil to 250-300°F/120-150°C, and deep-fry Tofu meatballs at low heat for 10 minutes until golden. Remove from oil.

Step 4

In another cooking pan, bring enough water to boiling, and quickly blanch baby bok choy. Set aside.

Step 5

In a wok over high heat, add a tablespoon cooking oil, minced garlic baby bok choy, salt, and sugar. Quickly stir-fry several times to mix well. Remove from heat and set aside.

Step 7

Return the wok to the stove, add a tablespoon cooking oil, and saute minced garlic and minced green onion until fragrant. Then add ketchup, oyster sauce, sugar, salt, and water. Stir to mix well.

Step 8

In the same wok, add tofu meatball, cover with a lid, and simmer for 10 minutes. Remove the lid and add slurry to thicken the sauce.

Step 9

Garnish with prepared baby bok choy. Serve immediately.