Dongbei-Style Stewed Tofu with Pork and Cabbage
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Ingredients
- 350 g firm tofu, cubed
- 200 g pork mince
- 250 g cabbage, roughly chopped
- 2 garlic cloves
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 250 ml chicken stock
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 314 kcal
- Protein
- 24.7 g
- Carbohydrate
- 4.1 g
- of which sugars
- 2.9 g
- Fat
- 21.3 g
- of which saturates
- 4.9 g
- Fibre
- 2.7 g
- Salt
- 1.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and stir-fry the pork mince for 4 minutes, breaking it up, until no pink remains.
- 2
Add the garlic and fresh ginger and stir-fry for 30 seconds.
- 3
Pour in the chicken stock and light soy sauce and bring to a simmer.
- 4
Add the tofu and cabbage and simmer for 8 minutes, until the cabbage is tender.
- 5
Scatter with the spring onions and serve with steamed rice.
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