This dish was invented by my mother, and the name is onomatopoeic, ie it refers to the sound that is made when breaking the tofu with your hands. It is very simple and quick to make, and can be made for under $5! It is healthy since we use pork mince, vegetables and tofu, and is served with rice. Since fresh shiitake mushrooms are expensive, I always buy dry ones. You have soak them for a 30-60 mins before, but once they’ve soasked up the moisture, it’s hard to tell the difference between them and the fresh ones especially when you’re frying them.
1/3 spring onion
4-5 Shiitake mushrooms
1 small tin of bamboo shoots
1 block of firm tofu
200g pork mince
1tbs chicken stock (preferably powdered)
2tbs oyster sauce
2tsp soy sauce
1tsp sesame oil
Chop into the spring onion length ways, then cut across it to finely dice.
Take the shiitake from the water, squeeze to expel the water and chop off the stalks since they are too tough to use in this recipe. Then boil the bamboo for 1 minute, rinse and drain to remove the smell. Then chop the bamboo, the shiitake and place with the spring onion.
Remove the tofu from the packet and wrap with two pieces of kitchen paper, then sandwich between two plates and place in the microwave for 3 mins at 500W. This to dry the tofu and make it firmer.
Then twist and rip the tofu breaking it into uneven pieces into the pan. In Japanese, this sound is called gucha gucha! Add a swirl of soy sauce (go easy, don’t want it too salty and you can always add more later), a dash of sesame oil and mix together. If you have it, sprinkle some chilli powder on top, then serve with rice.