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1
Rehydrate the dried shiitake mushrooms with water beforehand.
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2
Wrap the tofu in paper towels and microwave for 4 minutes at 600 W to drain out the excess water.
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3
Grind the pork filet in a food processor.
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4
Finely chop the ingredients marked with .
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5
Combine the ingredients marked with .
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6
Stir-fry the chopped up pork in a large frying pan in a little oil until the meat is crumbly.
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7
Add the chopped up vegetables marked with and stir-fry briefly, then add the doubanjiang and stir-fry a bit more.
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8
Add the combined sauce ingredients marked with , add the cut tofu and bring to a boil.
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9
Once the tofu has cooked through, swirl in the katakuriko slurry, agitate the pan and mix briskly.
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10
Avoid crushing the tofu!
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11
Turn the heat back on to low and simmer for 2 to 3 minutes until the katakuriko is cooked through.
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12
Finish off with a swirl of sesame oil to make the dish more fragrant, and it's done.
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13
You may end up with leftover katakuriko slurry.
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14
Add it slowly while watching the sauce, and stop when it has thickened to your preference.
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15
Weipa is a versatile and convenient condiment!
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16
It's this can with the picture of the odd-looking guy!!
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17
You can get it in the Chinese ingredient section of your supermarket
