I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Jars of pork floss is a common chinese new year’s gift item (along with fruits) when you visit homes after new year’s. I like receiving this more than recycled boxes of chocolates people get from Christmas. One jar of pork floss lasts for awhile.
I grew up eating floss (there’s also fish floss which is commonly used in congees) on congee which was the only way I would eat congee. As I got older and made some Taiwanese friends in university, I learned more ways to eat floss – sprinkling it on thick bread with condensed milk and topping a cold tofu dish which is what this recipe is, except I cook the tofu so that it’s hot.
Here is a new stainless steel pan that I got for Patch for his birthday. This will be the first dish I will make on it…! Yes, I know it’s his birthday gift but I’m using it because he’s the one that cleans/repairs all the damaged pots caused by me. Apparently, this is indestructible!
I prefer using the tube tofus because it’s easier to cut (I cut it through the plastic wrapping) and I like the round shapes. The authentic Taiwanese recipe uses cold tofu but I like pan frying mine first to get the soy glaze on.
Add cooking oil, and pan fry each side for about a minute each, drizzling some soy on top. It is okay if the inside is still cool. You can’t really undercook tofu…
Plate the cooked tofu on a plate and load it with pork floss, sesame oil and chopped green onions and cilantro.