Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
servings as a main dishMedium
Published 2012
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe