Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
6
Low
Nutrition per serving
Calories476.5 kcal (24%)
Total Fat31.4 g (45%)
Carbs16.3 g (6%)
Sugars2.6 g (3%)
Protein32.3 g (65%)
Sodium954.1 mg (48%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 containerfirm tofu
木綿豆腐
1 Tbspvegetable oil
100gground meat
pork
½ Tbspsake
1 clovegarlic
minced, amount is up to preference
1 bunchgreen onion
chopped, seperate white ends and green
1 TbspDoubanjiang
豆瓣醬, Chinese fermented chili bean paste
1 cupsoup stock
中華スープの素, Chinese style soup base, alternatively use chicken soup stock
1 Tbspsoy sauce
½ Tbspoyster sauce
MSG
うま味調味料
1 Tbspsesame oil
Thickner
Instructions
Step 1
Casually remove moisture from tofu and cut into 1.5cm trapezoid shaped "cubes".
Knife
firm tofu1 containerStep 2
In a fry pan, heat up oil. Add pork to the pan and cook on high heat. Once it changes colour, add sake, and remove from heat and set aside.
Pan
Bowl
sake½ Tbsp
ground meat100g
vegetable oil1 TbspStep 3
In the same pan as the pork, add garlic and the white-ends of the green onion. Cook on high heat, once fragrant (<1min), add the doubanjiang paste and cook for another minute.
garlic1 clove
green onion1 bunch
Doubanjiang1 TbspStep 4
In the pan from step 3, add the cut up tofu and ground meat from before. Stir so they are coated in sauce, but be careful not to break the tofu into pieces that are too small.
firm tofu1 containerground meat100gStep 5
To the same pan, add the soup stock, soy sauce, oyster sauce, MSG. Cook everything on medium-low heat for 10mins.
soup stock1 cup
soy sauce1 Tbsp
oyster sauce½ Tbsp
MSGStep 6
To finish it off, add the cornstarch slurry to thicken the liquid. Drizzle sesame oil to add flavour.
Notes
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