Give leftover Cantonese roast pork a second life by stewing it with tofu. Paired with an all-purpose stir fry sauce to make it great to have with rice.
* Several cloves of garlic * Several shallots * Several slices of ginger * 2 bunches of spring onions, mostly whites
*Sauce*
* 6 tbsp light soy sauce * 2 tbsp dark soy sauce * 6 tbsp oyster sauce * 6 tbsp Shaoxing wine * Sugar and cornstarch to taste
Also served with about 900g of choisum. Always eat your veggies!
**Instructions**
1. Cut the aromatics and tofu. Ready the sauce ingredients. 2. In a pan on high heat, stir fry aromatics briefly. 3. Add roast pork and sauce ingredients. Stir to combine. 4. Add tofu. Toss to coat. 5. Add water to taste. Cover and simmer for several minutes. 6. Serve hot, with rice.
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Give leftover Cantonese roast pork a second life by stewing it with tofu. Paired with an all-purpose stir fry sauce to make it great to have with rice.
Full recipe: [https://servedwithrice.com/tofu-siu-yuk-stew/](https://servedwithrice.com/tofu-siu-yuk-stew/)
**Ingredients (served 6)**
* 650g leftover [Siu Yuk](https://www.reddit.com/r/recipes/comments/1oj1eyr/cantonese_siu_yuk_roast_pork/)
* 1200g extra firm block tofu
*Aromatics*
* Several cloves of garlic
* Several shallots
* Several slices of ginger
* 2 bunches of spring onions, mostly whites
*Sauce*
* 6 tbsp light soy sauce
* 2 tbsp dark soy sauce
* 6 tbsp oyster sauce
* 6 tbsp Shaoxing wine
* Sugar and cornstarch to taste
Also served with about 900g of choisum. Always eat your veggies!
**Instructions**
1. Cut the aromatics and tofu. Ready the sauce ingredients.
2. In a pan on high heat, stir fry aromatics briefly.
3. Add roast pork and sauce ingredients. Stir to combine.
4. Add tofu. Toss to coat.
5. Add water to taste. Cover and simmer for several minutes.
6. Serve hot, with rice.
Cheers!