Pork, Tofu and Komatsuna Champuru
- 150 grams Pork offcuts
- 1 block Firm tofu
- 1 bunch Komatsuna
- 1 clove Garlic
- 2 Chili pepper
- 1 tsp Salt
- 2 tsp Soy sauce
- 1 tbsp Sake
- 2 tbsp Vegetable oil
- Wrap the tofu with a muslin cloth, sandwich between two cutting boards for 15 minutes to drain the water.
- Cut komatsuna into 4 cm pieces.
- Chop the pork slices into 2-3 cm strips.
- Thinly slice the garlic clove and thinly slice the chili peppers.
- Heat 1 tablespoon of vegetable oil in a frying pan and stir fry the komatsuna, starting from the stems.
- Add 1/2 teaspoon of salt and the leaves of komatsuna and stir fry briskly.
- Remove from the frying pan.
- Add 1 tablespoon of vegetable oil, garlic and chili peppers in the frying pan.
- Add the pork and stir once the garlic becomes fragrant.
- Once the pork changes colour, add the tofu, breaking it into large pieces.
- When the tofu has slightly cooked through, add 1/2 teaspoons salt, soy sauce and sake to flavour.
- Return the komatsuna to the frying pan, toss, and it's done.
offcuts, tofu, komatsuna, clove garlic, chili pepper, salt, soy sauce, sake, vegetable oil
Taken from cookpad.com/us/recipes/148736-pork-tofu-and-komatsuna-champuru (may not work)