Tofu Stew with Cantonese “Siu Yuk” Roast Pork
Give leftover Cantonese roast pork a second life by stewing it with tofu. Paired with an all-purpose stir fry sauce to make it great to have with rice.
Servings: 6
Ingredients
- 650 g leftover Siu Yuk
- 1200 g extra firm block tofu
Aromatics
- Several cloves of garlic
- Several shallots
- Several slices of ginger
- 2 bunches of spring onions mostly whites
Sauce
- 6 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 6 tbsp oyster sauce
- 6 tbsp Shaoxing wine
- Sugar and cornstarch to taste
Instructions
- Cut the aromatics and tofu. Ready the sauce ingredients.
- In a pan on high heat, stir fry aromatics briefly.
- Add roast pork and sauce ingredients. Stir to combine.
- Add tofu. Toss to coat.
- Add water to taste. Cover and simmer for several minutes.
- Serve hot, with rice.