Slice the tofu into bite size pieces. Put between kitchen paper towels and place on a plate, and microwave on high for 2 minutes to expel the excess moisture in the tofu.
This time I used firm tofu.
Cut the pork into 3 cm long pieces, mix with the seasoning ingredients A - soy sauce, sake, katakuriko flour and vegetable oil, and separate the pieces.
Cut the leek into 5 mm wide slices.
Finely julienne the ginger.
Combine the seasoning Ingredients B in listed order - chicken stock granules, hot water, oyster sauce, sake, soy sauce and sugar.
Heat the frying pan over medium heat, heat up the vegetable oil for cooking and stir-fry the ginger and leek.
When it starts to smell nice, add the marinated pork from Step 2 and continue stir-frying.
When the pork changes color, add the mixed together. Season Ingredient B and tofu.
Continue simmering until the sauce has reduced, and switch off the heat. If the sauce is not thick enough add a bit more katakuriko dissolved in water, simmer and finish.
Done! Please enjoy while it's still hot.
I garnished it with chopped green onion.
Story Behind this Recipe
I tried using umami-rich oyster sauce to flavor a dish with everyday ingredients.
Firm tofu will stay intact, and silken tofu will fall apart a bit and be nice and soft. Use whichever you prefer. By mixing the pork with katakuriko potato starch flour and vegetable oil, it will become nice and tender. Also the sauce will be thickened by the starch flour on the pork. If you add a bit of doubanjiang spicy bean sauce, it will become a spicy dish.