Tofu pok 豆腐泡 (also known as tofu puff or tau pok) is a type of tofu which has been deep fried in oil until they are light and airy in the core. Its name literally means "bean bubble" describing the shape of the tofu as a bubble. Until early this year, I have only known of the cube tofu pok (which I am not too fond of) then we discovered another type of tofu pok which is thin and elongated in shape. We prefer this one as the texture is better in our opinion (less airy and more spongy) and it also absorbs sauces better when braised.
Braised tofu pok with mushrooms
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 8 minutes
1 pack tofu pok
2 (100g) packs enoki mushrooms
50g bunashimeji mushrooms
1 1/2 tbsp mushroom sauce
1 tbsp cooking oil
3 cloves garlic, finely chopped
1/2 cup water
1 tsp ginger wine
1 spring onion, cut into 1 inch lengths
1. In a saucepan, heat the oil over medium high heat. Add garlic and cook for 1 1/2 minutes until lightly browned. Stir in the tofu pok and saute for 1 min.
2. Add the water and bring to the boil. Once boiling, add the ginger wine and season with mushroom sauce. Add the mushrooms and braise for 2-3 minutes, until cooked. Add the spring onions and give it a quick stir. Taste and season with more mushroom sauce, if necessary.
3. Serve in a bowl/claypot with rice.