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[recipe] & using my 24cm Goodle Frying Pan. Simply love how it browned the pressed tofu nicely and get our meals done with minimum amount of oil
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Lets start cooking.
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Ingredients
1 block pressured tofu (), cut into 8 equal pieces
1/2 (300g) Napa Cabbage(), cut into bite size
8 slices shabu pork belly (optional), sliced halved
1 medium tomato, seeds removed cut into cubes
1 egg, lightly beaten with pinch of salt
3 slices ginger
2 clove garlic, minced
1 tbsp oyster sauce
100ml water + 1/2 tsp corn starch
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Method
1. Divide tofu into equal parts and pat dry with kitchen paper towel
2. Saut tofu in Goodle frying pan with 1 tbsp of oil till browned on both sides
3. Swirl beaten egg over the tofu and cook for 30 seconds till set, remove everything from pan and set aside
4. In the same pan add sliced shabu pork, minced garlic, ginger and stems of cabbage and cook for a minute till pork release oil to cook the mixture
5. Next add in the leaves portion, put on the lid and steamed cook for another minute before stirring the mixture
6. Season with oyster sauce (chicken stock powder or salt) and mix well
7. Toss in tomato cubes, cornstarch solution, tofu and mix well
8. Simmer on low heat for 2-3 minutes, season with cracked pepper and serve

note
- sliced pork can be omitted for meatless version or replaced with minced meat, chicken or shrimp or your choice
- if pork is omitted on steps 4, replace with 1 tbsp of oil to saut the mixture
- water can be replaced with chicken/veggie stock for richer flavouful