Stuffed OmniPork Tofu

SERVES 4PREP COOK 30m

Credit: JW Marriott Hotel Hong Kong's Head Chef Jayson Tang

40g

Omnipork®

light soy sauce

5g

Asian basil, chopped

10g

Shiitake mushroom, diced

20g

eggplant flesh, cooked

¼teaspoon

salt

¼teaspoon

five-spice powder

2teaspoons

corn starch

  1. In a pan, fry Omnipork® and season with light soy sauce.

  2. In a bowl, mix everything. To form an oval shape, scoop with a soup spoon further shape it.

  3. Brush with oil and steam until hardened (12 mins). Let cool and remove from spoon.

½box

firm tofu

  1. Coat firm tofu with batter.

  2. In a pan, fry firm tofu until crispy and cooked.

garnish

balsamic vinegar

fried ginger, shredded

Perilla

  1. Garnish to serve.