Product used in this recipe
Cut tofu into 6 slices. Wrap each slice with paper towels and let it sit for 10 minutes.
Heat the oil in a pot. (Use only enough oil to cover the bottom of the pan.)
Coat tofu slices with 4 tbsp of cornstarch.
Deep fry both sides of tofu over medium heat until golden brown and set aside.
Add sesame oil in the same pot. Cook ginger, garlic and onion for few minutes.
Add pork and mushrooms and cook for few more minutes.
Season with black pepper, Soup Base and sugar and bring to a boil.
Mix ½ tbsp each of cornstarch and water in a small bowl. Add it to the pot while stirring until thick.
Arrange steamed vegetables and fried tofu on a plate. Pour (8) and sprinkle scallions on top.
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