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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: LeiG
Servings: 4
2 tablespoons soy sauce
1 teaspoon sesame seeds
2 tablespoons sugar
1 ½ tablespoons kochujang or chili bean paste
2 garlic cloves, crushed and finely chopped
1 inch piece of fresh ginger, grated
1 ½ teaspoons crushed toasted sesame seeds
12 ounce lean pork loin, very thinly sliced on the diagonal
3 tablespoons vegetable oil
2 4 ounce cakes of medium firm bean curd
scallions, shredded diagonally for garnish
Lay the pork slices in a shallow dish and pour over the soy sauce mixture. Coat the pork with the mixture and leave for 30 minutes. Heat half the vegetable oil in a skillet. Add the pork mixture and cook for 12 to 15 minutes, turning the pork halfway through, until cooked through. Add a little water, as necessary, to keep the mixture fairly liquid. Meanwhile, cut each curd cake horizontally in half, then cut across each half into three pieces. Fry in the remaining oil in another skillet for about 3 minutes on each side, until golden. Transfer to paper towels. Pour the oil from the second skillet, then make a layer of bean curd in the pan. Cover with some of the pork mixture. Repeat, then cover and heat through gently for 5 minutes. Serve garnished with scallions.