One of the food item pregnant women are encouraged to eat is tofu, so whenever I have the chance or friends goes to Malmö, I will get some blocks of tofu so I can use them as soup or dishes. This is something my Dad would cook, seeing he loves vegetables such as spring onions, leeks and chinese celery. Whenever he cooks a pork or seafood dish for example, it will be these vegetables he eats instead of the main protein. He said it's because he likes them, but I think it's also because he wants his children to enjoy the main meat or seafood out of love since we don't pay the 'side dressing' much attention.
1 block of tofu
1 stalk of leek, sliced into 'horse ears' shape
1 medium clove garlic, minced
1 chili padi, sliced
5-6 thin slices of ginger
100g lean pork, sliced thinly, marinate with some soy sauce, pepper and sesame oil
Hot water and oyster sauce
- Heat up a pan with cooking oil covering the base over medium heat and slightly brown the tofu on both sides, set aside.
- In the same pan, add a tablespoon of cooking oil if needed and add in the ginger slices first, frying it until fragrant before adding the garlic and chili padi.
- Add the sliced pork next and stir fry until it has change colour before adding the leek slices. The leeks in Sweden are of a much larger variety, and hence a bit 'thicker', so it may take a little longer to sweat it until soften, but cook it until it is bright green before returning the tofu slices into the pan to stew.
- Pour enough hot water to just cover the ingredients in the pan and add in about 2 tablespoons of oyster sauce and let it simmer over medium heat for about 5-10 minutes until the sauce reduces till gravy-like and the leeks has soften more. Best eaten with rice!