It wouldn’t be accurate to classify this dish as a stir fry. There are three methods involved in cooking this pork and tofu in sweet-salty lemongrass and ginger sauce excluding the marinating which technically falls under preparation rather than cooking. But all three cooking methods doesn’t mean it is difficult to cook this dish. On the contrary, the entire procedure is rather simple.
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- 1 stalk lemongrass (white portion only), thinly sliced
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 1/4 inch knob ginger peeled and thinly sliced
- 1 tablespoon patis (fish sauce)
- pinch sugar
- 400 grams pork neck or shoulder cut into 1/4-inch slices
- 2 cups cooking oil
- 200 grams firm tofu cut into bite size pieces
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 2 tablespoons soy sauce
- fried shallots to garnish
- cilantro to garnish
Mix the pork with the lemongrass, shallots, garlic, ginger, patis and sugar. Cover and marinate in the fridge for at least 30 minutes.
Heat the cooking oil in a wok or frying pan. Fry the tofu until browned on all sides. Scoop out and set aside.
Pour off the cooking oil leaving only about two tablespoonfuls. Reheat the oil. Stir fry the pork with the marinade just until the edges of the pork turn brown.
Pour in a cup and a half of water. Bring to the boil, lower the heat, cover and braise the pork until tender, about 30 minutes.
Add the tofu to the pork.
Pour in the kecap manis and soy sauce. Stir. Simmer for about five minutes to allow the tofu to soak up the flavors.
Taste the sauce, adjust the seasonings as needed.
Serve hot sprinkled with fried shallots and cilantro.