Main ingredients 🥩
tofupork loinnapa cabbageshiitake mushroombell peppergreen onionbamboo shootscallionsoy sauceoyster saucepotato starch
Yeo Kyung-rae's Gasaundubu
A Chinese-style home-cooked tofu dish featuring golden-brown pan-fried tofu, fresh vegetables, and pork stir-fried with savory oyster sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy regular tofu in a slightly more special Chinese-style way
- ⭐ People looking for a simple yet hearty main side dish
Ingredients needed 🛒2 servings
- tofu 1 block
- pork loin 100g
- napa cabbage (stem portion) 2 pieces
- shiitake mushroom 2 pieces
- bell pepper 1/2 piece
- green onion 1 bunch
- bamboo shoot a little
- scallion 1/2 stalk
- vegetable oil 3 tablespoons
- soy sauce 1 tablespoon
- oyster sauce 1.5 tablespoons
- black pepper a little
- starch slurry a little
- sesame oil 1 tablespoon
Recipe 🍳
- Cut the tofu into bite-sized triangular pieces.
- Heat generous amount of oil in a pan and pan-fry the tofu until golden brown, then set aside.
- Slice napa cabbage stem, shiitake mushrooms, bell pepper, green onion, bamboo shoots, and scallions into thin strips to match the size of the tofu, and slice the pork thinly.
- Add 3 tablespoons of vegetable oil to the pan and sauté finely chopped scallions to create fragrant scallion oil.
- Add a small amount of soy sauce to mellow the aroma, then add the sliced pork and stir-fry until it turns white and fully cooked.
- Add all prepared vegetables to the pan and stir-fry together with the pork.
- When the vegetables begin to wilt, add a small amount of water, then season with oyster sauce and black pepper.
- Add the previously pan-fried tofu and gently simmer to allow the sauce to penetrate the tofu.
- Gradually add the starch slurry around the edges of the pan while stirring continuously to avoid clumping, adjusting the thickness to desired consistency.
- Turn off the heat and drizzle sesame oil around the dish to enhance richness and finish.
- Cut tofu into triangles and pan-fry until golden brown; set aside.
- Prepare vegetables and pork by slicing them into bite-sized pieces.
- Make scallion oil in the pan, then stir-fry soy sauce and pork before adding all vegetables and cooking together.
- Season with water, oyster sauce, and black pepper, then add tofu and simmer.
- Adjust thickness with starch slurry and finish with sesame oil.
Cooking tips 💡
- Use the crisp, crunchy stem portion of napa cabbage rather than the soft leaves for a much more satisfying texture and enhanced flavor.
- To prevent clumping, do not add the starch slurry all at once—add it gradually in 2–3 batches while monitoring the heat and consistency.
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