Love this dish. I’ve had it a million times in restaurants but it is usually rather greasy. This is a lightened version I made and I like it even better.
*1 pound (one package) silken extra soft tofu (can be found in Uwajimaya’s, other asian markets and some american markets)
*1 c chicken broth
*1.5 Tbs corn starch
*2 Tbs low sodium soy sauce
*2 Tbs Oyster sauce (Kikoman has a good version of this, also Lee Kum Kee has one too)
*2 tsp (or way more) Hot Rooster Sauce (or any garlic chili sauce)
*1/2 lb extra lean ground pork (you can ask most butchers to grind down a lean cut if they don’t have lean ground pork on hand)
*1 largish thumb sized piece of ginger – peeled and finely minced
*3 or 4 cloves of garlic, minced
*2 small shallots, peeled and minced
*2-3 Tbs dry sherry
1) In a non stick pan over medium high heat begin to brown the pork. As it starts to cook and dry out add the shallots and ginger. Cook for a few minutes until onions become translucent and then add the garlic and sherry. Cook until mixture dries out and pork begins to brown and onions and garlic just begin to caramelize then take off heat and set aside.
2) In a medium sized soup pot add broth, soy sauce, oyster sauce, hot sauce, and corn starch. Using no heat, whisk thoroughly until all ingredients are dissolved. Turn on the heat, and bring to a boil. Stir vigorously until sauce is thickened. Taste and add more soy, oyster sauce, or hot sauce as needed. You want the mixture to be thick, stew-like. If sauce is too thick add more stock and seasoning as needed.
3) Slice up tofu into small cubes and set aside. Once you have the sauce to the taste and consistency you like, dump the cooked pork mixture into the pot with the sauce. Stir to incorporate. Add the tofu to the hot mixture. Stir carefully, trying not to break the tofu pieces. Cover and let tofu warm through. Serve over cooked brown rice and with some steamed veg if desired.