SERVES 1PREP •COOK 30m
Credit: Athlon Chan
marinade
| 1 | packet | Omnipork®, defrosted | ||
| 1 | teaspoon | soy sauce | ||
| 1 | teaspoon | vegan oyster sauce | ||
| 2 | teaspoons | sugar | ||
| 1 | pinch | white pepper | ||
| 1 | pinch | five-spice powder |
Mix Omnipork® with marinade ingredients.
| 440 | g | hard bean curd, cut into 12 pieces and soaked off until dry | ||
cornstarch |
Pat cornstarch to one side of the hard bean curd. Put Omnipork mixture on it.
In a pot, heat oil and fry Omnipork face down until golden brown. Flip to fry the other side.
Sauces
| 1 | pinch | bean paste | ||
spring onion, diced |
On a plate, place beancurd and top with bean paste and spring onion.