Pork Mince Tofu and Egg Rice

This simple and quick dish is suitable for packing lunch back to school or work too. By briefly blanching the tofu in salted water, it won’t easily be broken apart while stir frying. The Edamame beans will keep its green colour after blanching and rinsing with cold water. Try not to overcook the whisked eggs, then it’ll be very smooth.

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

1 clove garlic, minced
150 gm pork mince
2 pieces firm tofu, diced
80 gm Edamame beans
2 eggs, whisked
diced spring onion, for garnish
2 bowls steamed rice

Marinade:

2 tsp light soy sauce
1 tsp shaoxing wine
3 tsp water
½ tsp corn flour / corn starch
pepper, to taste
sesame oil, to tast

Sauce:

50 ml chicken stock, homemade or salt-reduced store-bought
2 tsp light soy sauce
1 tsp oyster sauce
1 tsp sugar

Thickening:

1 tsp corn flour
2 Tbsp water

Method:

Mix the pork mince with the marinade. Don’t stir it too long or too hard. Just combine all the ingredients. Set aside for 15 minutes.
Blanch the tofu and Edamame beans in boiling salted water for about 1 minute. Carefully drain them out. Rinse the beans with cold water. Set aside.
Saute the garlic over medium-high heat. Beware not to burn them. Quickly add in the pork mince. Use a spatula to loosen the mince up and cook until its colour is changed. Add the beans. Stir to combine. Add tofu. Pour in the sauce. Bring it to boil. Add the thickening and cook to your preferred consistency. Pour in the whisked eggs. Use a spatula to push the egg back and forth. Stir to combine with other ingredients very well. Garnish with spring onion. Serve immediately with rice.

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Pork Mince Tofu and Egg Rice