- Rehydrate the Freeze-Dried Tofu in lukewarm water, then cut into 0.4-0.6 inch (1-1.5cm) cubes.
- Cut the eggplant into 2-3 sections and then julienne. Cut the garlic chives into approximately 1.2 inch (3cm) lengths.
- Have a large bowl, Beat the egg in a bowl and soak the Freeze-Dried Tofu in it.
- Heat sesame oil in a pan. Fry egg soaked freeze-dried tofu until golden brown on both sides. Remove. Fry eggplant in the same pan, flesh side down, then flip. Remove.
- Add sesame oil to the pan, add grated garlic to release its aroma, and stir-fry the ground amber pork.
- Return the fried eggplant, garlic chives, and egg soaked freeze-dried tofu to the pan. Add seasoning【A】and stir-fry.
Pork and Tofu Stir-Fry with Oyster-flavored Sauce
Yield
3~4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
ingredients
2.5 ounce Freeze-Dried Tofu
11 ounce Pork (ground)
2 Japanese Eggplant
Garlic chives 20-30 stalks (1 bunch)
3 cloves Garlic (grated)
1 Egg
3 tablespoons of Kikkoman®Sesame Oil
Seasoning (A):
2 tablespoons of Kikkoman®Oyster-flavored Sauce
2 tablespoons of Kikkoman®Japanese Cooking Sake
2 tablespoons of Kikkoman®Kotteri Mirin
1 tablespoons of Blended Miso Paste
2 teaspoons of Chicken Bouillon Granules
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
