Taiwanese Sausage and Firm Tofu Stir-Fry

Inspired by a local teppanyaki restaurant's dish, which incorporates Taiwanese style sausages and seasonings that can be easily found at many households here. Even though I don't have an iron griddle to work with, but a wok with very high heat can still get the job done.

Taiwanese sausage and firm tofu stir-fry -

Ingredients? 

• 300 grams Shaoxing flavored sausages
• 1 box firm tofu
• 2 garlic cloves
• 1 stalk scallion
• 1 teaspoon peeled, finely chopped ginger
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon soy sauce paste
• 1 tablespoon oyster sauce
• 1/4 teaspoon salt
• Some black pepper

How?

Cube the sausages, drain and cube the tofu, destem and chop the scallion, peel and chop the garlic cloves, Peel and finely chop the ginger.

Drizzle some oil in the wok and turn to high heat. Add in chopped garlic and ginger from the start. Just when the garlic is about to brown, add in cubed sausages. Stir-fry for about one minute or less, depending on the heat.

Add in tofu along with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Give it a quick stir. About one minute or less. 

Pour in soy sauce, soy sauce paste, and oyster sauce. Stir-fry till nearly dried up. Mix in chopped scallion and quickly stir-fry for few seconds. The purpose is to let the heat releasing the scent from the scallion. 

Turn off the heat, plate and sprinkle some freshly ground black pepper.

The sausages used here were flavored with Chinese Shaoxing wine, also had a sweeter taste. So I didn't add any rice wine or sugar to the stir-fry. If using other type of sausages, see if need to adjust with extra sugar and rice wine. 

Somewhat comforting and rice-killing dish. If you can't find Asian style sausages, I assume Cajun style spicy sausages work really well too.


Other Asian stir-fry recipes:

• Pickled tea oil chilies and chicken stir-fry 茶油剝皮辣椒炒雞丁
• Sweet fermented flour paste ground pork stir-fry 甜麵醬炒豬絞肉
• Okra pork stir-fry 秋葵炒豬肉片
• Thai style mint and basil chicken stir-fry
• Quick stir-fry with garlic sprouts and milkfish tenders