Cantonese Roast Pork and Bean Curd Stir Fry

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1. 

   Served_With_Rice 3 days ago

   Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

   Full recipe: [https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/](https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/) 

   **Ingredients**

   Served 8.

   * Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
   * 227g bean curd sheets
   * 600g firm tofu

   *Aromatics*

   * Half an onion
   * 1 bunch of scallions
   * Half a head of garlic
   * A few slices of ginger

   *For the sauce*

   * 2 tbsp light soy sauce
   * 1 tbsp dark soy sauce
   * 1 tbsp oyster sauce
   * 1 tbsp sugar
   * 1 tbsp Shaoxing wine
   * Water to taste

   **Instructions**

   1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
   2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
   3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
   4. Add tofu, bean curd sheets, and pork. Stir to combine.
   5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
   6. Serve with rice and vegetables.

   Cheers!