Chinese-style Tofu and Pork in Scrambled Egg

Chinese-style Tofu and Pork in Scrambled Egg

This is a very simple simmered tofu dish. The garlic and hot hot tofu will warm you right up.

Ingredients: 2 servings

1 block of 380 g
Thinly sliced pork
50 g
2 teaspoons
2 teaspoons
1 tablespoon
250 ml
Grated garlic
1/2 of a clove's worth
Shiitake mushrooms (or shimeji mushrooms)
1 bunch


1. Cut the pork into bite-sized pieces about 2-3 cm long. Season lightly with salt and pepper, and coat thinly with katakuriko.
2. Put the chicken stock granules, sake, water and mushrooms into a pan and turn up the heat. When it reaches a boil, add the pork.
3. When the pork is cooked through, add the tofu. As soon as the tofu is heated through add the grated garlic, and check the taste. It should be just a bit salty.
4. Add the mitsuba and then add the beaten egg all at once. Turn off the heat after you've added the egg.

Story Behind this Recipe

The combination of grated garlic and Wei-pa chicken stock granules in Mirusuke-san's "Salted Udon Noodles with Lots of Vegetables" was delicious, so I tried it for simmered tofu - the result was easy and delicious.