Featured in the Honolulu Star-Advertiser on May 22, 2013.
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Ingredients:
Braised Tofu and Ground Pork
Try this delicious recipe from the Electric Kitchen!
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
Review
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This was fantastic. Even my tofu-suspicious husband enjoyed it--including as leftovers.
by Andrea
on 8/12/2021
I remember one of my aunts making this as a child. My mom never had the recipe and it was neat to find it here.
I've made this several times and it's always delicious.