Elements:
- Carrots (cubed)
- teaspoon Corn flour, 1
- Courgette/Zuchinni (cut into thin slices), one/2
- Garlic (chopped), 1
- .five teaspoon Floor white pepper
- ground pork, 200g
- Quarter cup oil
- tablespoon Oyster sauce, 1
- tablespoon Sesame oil, one
- tablespoon Soya sauce, 1
- two blocks tofu
- tablespoon Water, a fifth
Instructions:
- Cut tofu into triangles. With a knife, very carefully cut all-around the edges of the triangle.
- Use a teaspoon to get rid of the tofu from the middle of each triangle. Be really mindful to keep the pouch intact. Set aside the tofu you scooped out of the middle.
- In smaller bowl, combine minced pork, tofu crumb, oyster sauce, soya sauce, white pepper, sesame oil, and corn flour.
- With a teaspoon, scoop the filling in to the middle of the tofu. Shape the stuffing with your hands.
- Heat up a pan with oil enough to pan fry, pan fry each and every side of the tofu right up until golden brown. It can take about 15- 20 minutes to brown each individual piece of tofu and cook through the stuffing. After its finished cooking set tofu aside.
- In the same pan, drizzle some oil, put in the chopped garlic and cook until brown. Then, plate with carrots and courgette/zucchini. Pour in the sauce and cook until tender. Add in more drinking water if you need to.
- Place back in the cooked tofu together with the sauce. Sprinkle some chili flakes if you wish. Serve warm.