One of my favorite comfort foods. Spicy and slightly sour, full of delicious proteins and fiber. Incidentally, also my first cooking experiment with tofu.
8 oz extra firm tofu
4 tbsp soy sauce
1 tsp sesame oil
3.4 tbsp corn starch
1 pork chop
3 tbsp and 1 tsp water
6 cups chicken broth
5 oz can bamboo shoots
6 medium shiitake mushrooms
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tsp chili oil
1 tsp ground white pepper
Drain and cut the bamboo shoots into matchsticks. Slice the shiitake mushroom caps into 0.25-inch slices.
Place the tofu in a pie dish and squeeze out the liquid by adding a plate and a heavy can on top for 10 minutes. Discard liquid and cut tofu into 0.5-inch cubes.
Slice pork chop into matchsticks. Mix with 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp corn starch. Set aside to marinade.
Beat the egg and mix with 1 tsp water and 0.5 tsp corn starch. Mix 3 tbsp corn starch with 3 tbsp of water, set aside.
Bring the broth to a boil, add mushrooms and bamboo shoots and simmer for 5 minutes. Add tofu and pork, stir well and cook for 3 minutes. Add the cornstarch-water mix and bring to a simmer. Stir in white pepper, 3 tbsp soy sauce, chili oil and vinegars. Turn off heat.
Drizzle in the egg. Allow to sit for a minute or two without stirring. Bring back to a boil and serve.