This is one of my favourite dishes which I love eating when I go back home to my parents’. It’s also one of those typical dishes that Teochews love to eat with rice porridge, due to its thick black sauce. So what makes this dish successful, really, is that the soup-sauce must be thick and dark enough, which in turn gets absorbed by the meat and tofu.
- Oil: 3 tbsp
- Ginger: 1.5 inch, skinned & sliced
- Lean pork: 180g, sliced thinly, marinated for 15 min with 1 tbsp water, 1 tsp sesame oil, 1 tsp fish sauce
- Sesame oil: 1 tsp
- Tau Kwa (Firm Tofu): 1 small piece, cut into rectangular pieces
- Dark soya sauce: 4 tbsp
- Light soy sauce: 2 tsp
- Shaoxing wine: 1 tbsp
- Warm water: 3/4 cup
- Spring onion: 1 stalk, chopped
- Heat oil in wok. Fry ginger for 1min till fragrant.
- Add pork slices and sesame oil. Stir fry 1min.
- Add tau kwa, dark soya sauce, light soy sauce and Shaoxing wine. Mix and fry 1min.
- Add water and leave to braise for 5min.
- Sprinkle spring onions on top of dish. Serve hot with rice.
- Use fatty instead of lean meat to create a more succulent (but unhealthy) dish.
- Soak tofu in salt water overnight so that the tofu becomes tastier.
- Use the strongest, darkest dark soya sauce you can find to get a heavenly taste of the soup-sauce (e.g. Tai Hua Superior Dark Soy Sauce)
- Credits go to my maternal grandmother, who used to sell this dish as a roadside hawker, who transmitted her skills to my mother, who generously showed me the steps to cook this dish. 🙂