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Pork Tofu

Featured in the Honolulu Star-Advertiser on March 25, 2020.

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Ingredients:

Pork Tofu

  • 1 tablespoon vegetable oil
  • 1 tablespoon diced ginger
  • 1 Maui onion, sliced
  • 1 pound local pork (shoulder, leg, or loin), sliced
  • 2 (8-ounce) cans low-sodium chicken broth
  • 3/4 cup low-sodium shoyu
  • 3/4 cup brown sugar
  • 1 (15-ounce) can sliced bamboo shoots
  • 1 (7-ounce) bag soft konnayaku noodles (shirataki or yam noodles)
  • 1 small bunch local won bok, cut into bite-sized pieces
  • 1 (20-ounce) block tofu
  • 1/2 cup chopped (2-inch pieces) green onions

Directions:

  1. In a medium pot, heat oil over medium-high heat.
  2. Add ginger and onions; cook until brown.
  3. Add pork and brown.
  4. Add chicken broth, shoyu and brown sugar; heat to a boil.
  5. Add bamboo shoots, noodles and won bok.
  6. Let simmer until pork is soft.
  7. Add tofu and green onions and simmer until heated through.

Serves 6.

Approximate Nutrient Analysis per serving (based on Yam Noodles):
380 calories, 10 g fat, 2.5 g saturated fat, 50 mg cholesterol, 1350 mg sodium, 43 g carbohydrate, 1 g fiber, 29 g sugar, 30 g protein

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