Originally Posted by
SCCY Marshal
I cubed the tofu and added it to the broth with the pork and a good scoop of fermented chili paste to marinate for half an hour, shaking periodically and flipping the sealed container halfway through. Strained the marinade to a bowl for the sauce. Patted the meat and curd dry and separated.
When lunchtime comes, will sprinkle the tofu with a wee pinch of salt then alternately dust and toss with cornstarch until adequately coated. Then to a hot cast iron skillet to brown until crispy. The skillet will stay hot and get large diced onion, thinly matchsticked celery, bit of thinly hslf-mooned carrot, reserved marinade, fish sauce, garlic, get to a simmer before adding the pork, can of proper coconut milk with a fat cap, tinned straw mushrooms, and simmer until about ready. Then in with the starched tofu to thicken and finish.