Pork Chop and Tofu with Mushroom and Oyster Sauce

Pork Chop and Tofu with Mushroom and Oyster Sauce
Pork Chop and Tofu with Mushroom and Oyster Sauce. This is just a twist of my Pork Chop with Mushroom and Oyster Sauce, I was originally planning to cook a vegetarian version of the dish by substituting pork chop with tofu but I finally realised that the regular oyster sauce is not a vegetarian ingredient. I know there is a vegetarian version of oyster sauce out there, I have to do another post of the vegetarian version of the dish when I find one.

Pork Chop and Tofu with Mushroom and Oyster Sauce

For now tofu is used as meat extender for the dish, never the less the pork chop fried tofu combination was great, not only that the cost of the dish is reduced it has also become healthier. I used a skinless cut of pork chop for the dish, that means the skin and most of the fat of the pork chop was removed.

Pork Tofu with Mushroom and Oyster Sauce

Cooking is basically similar to my previous post of Pork Chop with Mushroom and Oyster Sauce, except for the extra cooking step of frying the tofu. Here is the recipe of my Pork Chop and Tofu with Mushroom and Oyster Sauce.

Ingredients:

4-6 pcs. skinless pork chops
2 large block tofu, sliced into thin rectangles, fried
200 grams, fresh button mushroom, sliced
1/2 cup oyster sauce
1 small size onion chopped
3-4 cloves garlic, chopped
2 tbsp. dried parsley flakes
1/4 cup cornstarch
1 tsp. sugar
1 tbsp. coarsely ground peppercorns
salt
cooking oil

Cooking procedure:
Pork Chop and Tofu with Mushroom and Oyster Sauce - Cooking Procedure

Dash the pork chops with salt and keep aside. Heat 2 to 3 tbsp. of cooking oil in a medium size frying pan. Fry the pork chops for about 3 to 5 minutes each side do not over fry, keep aside. To make the sauce, heat the same frying pan with all the pork chops residue, add in the garlic and stir fry for about a minute now add in the onion and parsley, stir cook for another minute. Add in the oyster sauce and 1 to 1/2 cup of water and sugar bring to a quick boil and let simmer for 2 to 3 minutes, correct saltiness if required. Add more water if salty. Add in the fried tofu and l let simmer for 2 to 3 minute to absorb some of the flavors. Then add in the mushroom and continue to stir cook for 2 to 3 minutes. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute or until sauce has thicken. Now add in the fried pork chops a let cook for about 1 to 2 minutes to let the sauce infused to the meat. Serve immediately with mashed potato or rice.

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