Monday, August 15, 2016

Salted Pork with Silken Bean Curd

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

To link to Cookbook Countdown #8, click here
To link to Cookbook Countdown Specials : BAKE, click here


My selected cookbook for this month at Cookbook Countdown #8 is My Grandmother's Chinese Kitchen by Eileen Yin Fei-Lo. 

This simple, quick and easy tofu dish uses the salted pork which I've made a few days earlier.

A few slices of the Salted pork, cut into small pieces.

This dish comes together very quickly, get everything ready beforehand. The ingredients for the sauce is mixed and keep aside. Ginger, garlic and white portion of scallions are first sauteed until the onions are soften. Add the salted pork, stir and cook for 2 minutes, then pour in the sauce, stir and bring to a boil. Add the chopped bean curd, mix and return to a boil. Turn off heat and stir in the green portions of the scallions. Transfer to a dish and serve immediately.

A quick dish to cook for a busy weekday dinner, very nice eaten with white rice. The family loves it.

Salted Pork with Silken Bean Curd
(adapted from "My Grandmother's Chinese Kitchen", by Eileen Yin Fei-Lo)
Sauce :
2 tablespoons hot bean sauce
1-1/2 tablespoons Chinkiang vinegar
1 tablespoon oyster sauce
1-1/2 tablespoons Shao-Hsing wine, or sherry
1/4 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon sesame oil
pinch white pepper
1/2 cup chicken stock
1-1/2 tablespoons cornstarch

2 tablespoons peanut oil
2 teaspoons minced ginger
1 teaspoon minced garlic
1/2 cup onions, cut into 1/4-inch dice
1/4 cup scallions, white portions only, cut into 1/4-inch pieces
1/2 cup Salted Pork, cut into 1/8-inch dice
1 19-oz container soft bean curd, cut into 1/3-inch cubes
1/2 cup scallions, green portions only, finely sliced

Mix all ingredients for sauce, reserve.
Heat wok over high heat 30 seconds. Add peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger and garlic, stir and cook 10 seconds. Add onions and white portions of scallions, mix and cook 3 minutes, until onions soften. Add pork, stir, cook for 2 minutes more. Make well in the mix, stir sauce, pour in, stir to mix, bring to a boil. Add bean curd, mix and return to a boil. Turn off heat immediately. Sprinkle with sliced green portions of scallions, mix well. Transfer to a heating dish and serve with cooked rice.

I'm linking this post with Cookbook Countdown #8 hosted by 


  1. Very appetizing! Please one more bowl of rice!

  2. I'd like to dig into this, Joyce! It looks really good and the sauce with it makes it delicious.

  3. I went over to read about the salted pork and I'm intrigued! The salted pork is such a great way to make ahead to simplify some dinner meals. I love this simple stir-fry of the pork and tofu, just a bowl of rice is needed to go with this!

  4. Definitely this yummy appetising dish goes well with porridge too :)