Fried Tofu with Pork Belly, Mushrooms and Leeks

Name: Fried Tofu with Pork Belly, Mushrooms and Leeks
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 9 oz extra firm tofu; 3 oz pork belly or bacon; 4 leek stems; 4 large Shiitake mushrooms; 2 tsp vegetable oil; 1 cup chicken stock; 1 tbsp soy sauce; 1 tbsp rice wine; 1/2 tsp spicy bean paste; 1/2 tbsp sesame oil

Matt Pfingsten @cook_3415362

Nashville, TN, USA

Based on this recipe from Eating China: http://www.eatingchina.com/recipes/tofu-porkbelly-mushrooms.htm

Matt Pfingsten @cook_3415362

Nashville, TN, USA

Based on this recipe from Eating China: http://www.eatingchina.com/recipes/tofu-porkbelly-mushrooms.htm

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Ingredients

30 mins

4 servings

9 ozextra firm tofu
3 ozpork belly or bacon
4leek stems
4large Shiitake mushrooms
2 tspvegetable oil
Sauce
1 cupchicken stock
1 tbspsoy sauce
1 tbsprice wine
1/2 tspspicy bean paste
1/2 tbspsesame oil

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Steps

30 mins

1

Chop the mushrooms into chunks
2

Cut the leek stems into 1"long pieces
3

Slice the pork belly into thin, bite-sized pieces.
4

Cut tofu into slices about 1/2" to 3/4" thick, then cut into 1" cubes.
5

Add oil to a wok and brown tofu slightly on a low to medium heat. Remove to a plate when done.
6

Fry pork in the wok with a little oil at a medium heat until fragrant and slightly crisp. Remove to your tofu plate.
7

Mix the sauce and boil in the wok.
8

Add leeks, mushrooms, tofu, and pork belly to wok and stir. Serve when hot.