Braised Tofu and Ground Pork

Featured in the Honolulu Star-Advertiser on May 22, 2013.

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Ingredients:

Braised Tofu and Ground Pork

  • 1 block firm or extra firm tofu
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 pound ground pork (may substitute with ground beef, turkey or chicken)
  • 1 clove garlic, grated
  • 1 teaspoon grated fresh ginger
  • 1 cup low sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon shoyu
  • 1/4 cup cool water
  • 1 teaspoon cornstarch
  • 1/2 stalk green onion, chopped

Directions:

Drain tofu and place on towel. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board) on top. Weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season both sides with salt and pepper.

Heat a wok or large sauté pan over medium-high heat. When hot, swirl in the cooking oil. Carefully slide in the tofu slices in one layer. Fry for 1 minute on each side until both sides are browned. Remove the seared tofu to a clean plate. Using the same wok, add in the ground pork; sauté until browned, about 2 minutes. Add in the garlic and the ginger; stir fry for 30 seconds.  Add in chicken broth, oyster sauce and soy sauce.  In a small bowl, whisk together the water and cornstarch.  Stir in the water and cornstarch mixture into the wok and bring everything to a simmer. Add the cooked tofu back in the pot.  Lower the heat to medium-low.  Let simmer for 5 minutes, until thickened.  Mix in green onion. Serve with rice.  Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or rice):
500 calories, 36 g fat, 11 g saturated fat, 85 mg cholesterol, 600 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g sugar, 36 g protein

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