Lower Calorie Cantonese Roast Pork and Bean Curd stew
Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.
Servings: 8
Ingredients
- 800 g roasted pork shoulder
- 227 g bean curd sheets
- 600 g firm tofu
Aromatics
- 0.5 onion
- 1 bunch of scallions
- 0.5 head of garlic
- A few slices of ginger
For the sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp Shaoxing wine
- Water to taste
Instructions
- Rehydrate the bean curd sheets in cold water overnight in the fridge.
- On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
- Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
- Add tofu, bean curd sheets, and pork. Stir to combine.
- Cover and simmer for about 10 minutes. Taste and adjust seasoning.
- Serve with rice and vegetables.