Name: Stir-Fried Tofu and Pork Hash
Yield: Makes 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Malaysian Hakka
Ingredients: ¼ teaspoon ground black pepper; ½ cup thinly sliced green onions, including green tops; 2 tablespoons vegetable oil; 8 ounces ground pork; 1 tablespoon Chinese rice wine (shaoxing) or dry sherry; ¼ teaspoon five-spice powder; ¼ teaspoon salt; 12 to 16 ounces firm tofu; 1 tablespoon minced garlic; ¼ teaspoon sugar; 2 tablespoons soy sauce

Preparation info

Makes
4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Amy Wong converts the elements and flavors of complicated stuffed tofu into an everyday Stir-fry. She strips away the time-consuming filling process of the classic and simply crumbles tofu and ground pork into a pan, and then stir-fries the ingredients to make a loose savory hash. Serve with rice and stir-fried greens for a satisfying supper.