SERVES 1PREP •COOK 30m
Credit: Celia Chan
marinade
| 100 | g | Omnipork®, defrosted | ||
| 1 | tablespoon | soy sauce | ||
| 1 | teaspoon | sugar | ||
| 1 | teaspoon | cornstarch |
Marinade Omnipork® in all marinade sauce ingredients.
| 1 | big box | soft tofu, cubed | ||
| 1½ | tablespoon | preserved olive pickles | ||
| 1 | teaspoon | garlic, minced |
On a plate, place soft tofu first. Top with preserved olive pickles, Omnipork and garlic.
Steam over high-heat for 8 mins. Remove dripping water vapor from plate.
Sauce
| 1 | tablespoon | soy sauce | ||
| 1 | tablespoon | oil | ||
| 1 | teaspoon | sugar |
In a pot, heat up sauce ingredients. Pour over steamed tofu.
spring onion, diced |
Serve with spring onion.