Friday, December 2, 2011

Pork, Tofu and Eggplant Stir Fry

Tofu is a favorite for both my kids so I try to find different ways of cooking them and so far the recipes were a success in our house.  This is from casaveneracion.  I was not able to find the Asian eggplant and fish sauce, I used regular giant eggplant and soy sauce instead.

  • 150 g. of pork (neck, tenderloin or butt will all work)
  • about 1 tbsp. of patis (fish sauce)
  • black pepper
  • a generous pinch of sugar
  • a 300-g. block of firm tofu
  • 2 eggplants (the long Asian variety which are sweeter)
  • 2 shallots
  • 2 cloves of garlic
  • 1/2 c. of chunky tomato sauce (see recipe for basic tomato sauce — just cook longer to make it chunky)
  • about 1 and 1/2 c. of vegetable cooking oil
  • finely sliced onion leaves, to garnish


  1. Cut the pork into thin, thin slices — less than a quarter of an inch thick if you can manage it. Season with fish sauce, pepper and a bit of sugar. Set aside.
  2. Heat the cooking oil in a wok or frying pan.
  3. Cut the tofu into about 1 and 1/2 inch squares.
  4. Split the eggplants into halves vertically then cut into 3/4 inch slices.
  5. Chop the shallots and garlic.
  6. When the oil is hot, fry the tofu until golden (see tips for frying tofu). Dump into a colander and set aside.
  7. Reheat the oil and flash fry the eggplants for about a minute. Scoop out and drain on a stack of paper towels.
  8. Pour off the oil until only about a tablespoonful remains.
  9. Saute the shallots and garlic until fragrant. Add the pork slices and stir fry until the edges start to brown (thin slices of meat take a very short time to cook).
  10. Return the tofu and eggplants to the wok or frying pan. Pour in the tomato sauce. Toss and cook until everything is heated through.
  11. Turn off the heat. Taste and add more seasonings (fish sauce, sugar or pepper, or all of them), if needed.
  12. Sprinkle with onion leaves. Serve hot with rice.

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