Tofu and tomato saucewith Tulip Pork Luncheon Meat

• 40 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 5 pcs Fried tofu
• 2 Wood ear mushrooms
• 1 Onion
• 0.5 tsp Ground pepper
• 1 tsp Sugar
• 0.5 tsp Seasoning
• 1 Chicken egg
• 1 tbsp Corn flour
• 2 tbsp Breadcrumbs

TOMATO SAUCE

• 2 Tomatoes
• 1 tbsp Red onion
• 1 tbsp Garlic
• 1 tbsp Fish sauce
• 0.5 tsp Seasoning
• 1 tbsp Sugar
• 150 ml Water
• Spring onion
• Cilantro
• Cooking oil

Print recipe

Instructions

Food preparation:

• Finely chop the Tulip Pork Luncheon Meat
• Put the wood ear mushrooms in water until they are soft. Cut them into thin strips
• Slice the onion, then sauté the onion in the pan with a little oil. Take it out
• Cut the tomatoes into small cubes
• Cut the tofu into half, and slice one line to create space
• Chop the red onion and garlic

Combine the Tulip Pork Luncheon Meat with wood ear mushrooms, onion, pepper, sugar, seasoning, corn flour and breadcrumbs, and then mix it all.

Stuff the mixture of Pork Luncheon Meat into the tofu.

Fry the tofu in the hot oil pan until the tofu is golden, then take it out.

Making the tomato sauce: Add the chopped garlic in the hot oil pan, stir it until it releases aroma. Then add tomatoes, add 150 ml water and simmer for 2 minutes. Season with fish sauce, seasoning and sugar.

Put the tofu in the sauce pan and simmer for 5 minutes.

Decor with some spring onion and cilantro. Serve with rice and salad.

Tip

Serve with rice.