Chinese Tofu Sheet Stir-Fry (千张肉丝)
User Reviews
4.6
10 reviews
Excellent
Chinese Tofu Sheet Stir-Fry (千张肉丝)
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Fresh tofu sheets are fried with strips of pork, garlic, and peppers to create a stir-fry recipe that looks modest, but is also one of our family favorites!
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Ingredients
For the meat & marinade
- 6 ounces pork shoulder or chicken thigh/breast meat, about 180g, boneless or loin
- 1 teaspoon Shaoxing wine
- 1 teaspoon soy sauce light
- 1/4 teaspoon sesame oil
- 1 teaspoon water
- 1/2 teaspoon cornstarch
- 1/8 teaspoon white pepper
For the rest of the dish:
- 2 1/2 tablespoons vegetable oil
- 2 lices ginger (julienned)
- 2 cloves garlic (roughly chopped)
- 1/4 teaspoon dark soy sauce
- 8-10 ounces tofu sheet 250g, cut into bite-sized pieces
- 4 hot green pepper cut into bite-sized strips, long
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce light
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- Julienne the meat to ¼-inch thickness. Mix the meat together with the marinade ingredients until there is no visible standing liquid. Marinate for 15-20 minutes while you prepare everything else.
- Preheat the wok over high heat. When the wok starts smoking, add 2½ tablespoons oil. Immediately reduce the heat to medium, and cook the ginger for 30 seconds. Add the garlic and cook for another 15 seconds.
- Next, add in the pork, turn the heat back up, and cook for 1-2 minutes until the pork has cooked through. Resist the urge to stir too much, so the pork can brown lightly.
- Reduce the heat to medium, and add ¼ teaspoon dark soy sauce. Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder.
- Turn up the heat, and stir-fry everything together for 1-2 minutes. The dish is complete when the peppers are just tender, but still slightly crisp. As you stir-fry, keep an eye on the sauce: if the food is too dry and beginning to stick or burn, add a tablespoon of water. If you end up with an excess of visible sauce, keep stir-frying with the heat on high until everything is just lightly coated in sauce.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
6g
(2%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Cholesterol
26mg
(9%)
Sodium
570mg
(24%)
Potassium
269mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin C
6mg
(7%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 26mg | 9% |
| Sodium | 570mg | 24% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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