Braised pork and beancurd with satay sauce

Dice pork loin and marinate for half an hr.

Skin and slice 2 shallots. Cut 2 firm beancurds into thick slices and set aside.

Bring half pot of water to the boil. Add beancurds and scald. Drain.

Heat 1 tbsp of oil in a wok. Fry the beancurds until both sides are golden. Set aside.

Heat 2 tsp of oil in the same wok. Stir-fry shallots until fragrant.

Add pork and stir-fry until medium-cooked.

Put in the beancurds and seasoning. Turn to low heat and cook for a while.

Pour in the starch solution and cook until the sauce thickens. Serve.