2 packages (28 ounces) of firm tofu
1 1/2 pounds lean ground pork
1 1/2 tablespoons cornstarch and 1/2 teaspoon for slurry
4 tablespoons soy sauce
2 tablespoons vegetable oil
4-5 cloves minced garlic
16 ounces shiitake mushrooms (30 mushrooms), stems removed, cleaned and sliced
3 tablespoons oyster sauce
2 tablespoons chili garlic sauce
1 cup chicken stock
1/2 cup chopped cilantro
1) Drain tofu and blot dry with paper towel. Cut tofu into 3/4 inch square cubes and set aside.
2) In a large bowl, combine the ground pork, 1 1/2 tablespoons cornstarch and 2 tablespoons soy sauce. In a separate bowl, make a slurry by mixing 1/2 teaspoon cornstarch with 2 tablespoons cold water.
3) Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Pan-fry the tofu cubes 1-2 minutes on each side until lightly brown. Transfer to plate.
4) Heat 1 tablespoon oil in a large wok over high heat. Add the garlic and pork mixture, breaking it up with a metal spatula. Stir-fry until pork is no longer pink. Add the mushrooms and stir-fry 1-2 minutes. Add the tofu and stir-fry for 1 minute. Mix in oyster sauce, chili garlic sauce, 2 tablespoons soy sauce and chicken stock. Re-whisk and add cornstarch slurry and bring to a boil, stir until the sauce is slightly thickened. Adjust seasonings to taste. Stir in cilantro and serve over jasmine rice.
Makes 6 to 8 serving