serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Better Bowls
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 5 dried shiitake mushrooms
- salt
- 300 g classic tofu
- 2 tbsp (40 ml) vegetable oil
- 300 g pork mince
- 3 garlic cloves
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- ½ tsp five spice powder
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tbsp cornflour mixed with ½ cup cold water
- 4 spring onions, finely sliced
- 6 cups cooked rice, to serve
- 2 tbsp chilli oil, optional
Instructions
- In a medium bowl, soak the mushrooms in 750 ml of boiling water for 20 minutes. Trim and discard the stem and cut the caps into a ½ cm dice.
- Bring a medium saucepan of water to a low simmer and season with salt. Cut the tofu into 2 cm cubes and lightly poach in the water for about 10 minutes.
- Heat the vegetable oil over high heat in a wok. Add the pork mince and cook, tossing, until lightly browned, then add the garlic and fry for 1 minute, or until fragrant.
- Add the mushrooms, mushroom liquid, sauces, wine, five spice powder and sugar and bring to a simmer. Gently stir through the tofu, simmer for 5 minutes, then thicken with the cornflour slurry. Stir through the spring onions and serve over rice with some chilli oil if you like.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Better Bowls
