Pork Tofu and Watercress Stir Fry

User rating: (2)

Featured in the Honolulu Star-Advertiser on July 26, 2017.
Recipe compliments of our friends at the Hawaii Food Bank.



Pork Tofu and Watercress Stir Fry

  • 1 teaspoon oil
  • 1 pound lean pork, thinly sliced
  • 1/2 cup shoyu
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 medium onion, sliced
  • 1 medium carrot, sliced
  • 1 (1-inch piece) ginger, crushed
  • 1 (20-ounce) block firm tofu, cubed
  • 1 bunch green onions, chopped into 1-inch lengths
  • 1 bunch watercress, chopped into 2-inch lengths


In a large pot, heat oil and brown pork. Add shoyu, water, sugar, onions, carrots and ginger. Bring to a boil and simmer for 5-10 minutes. Add tofu, green onions and watercress and simmer gently until watercress is wilted. Salt and pepper to taste. Serve immediately with brown rice. Makes 4 servings.

Tip: Watercress is an aquatic plant that grows in slow-moving streams. It is recommended to wash it thoroughly, then soak it in cool water with hydrogen peroxide (1 tablespoon per quart) to remove any impurities and pollutants. To keep fresh, submerge in water and store in the refrigerator for 2-3 days.

Approximate Nutrient Analysis per serving:
360 calories, 14 g fat, 3 g saturated fat, 70 mg cholesterol, 1200 mg sodium, 22 g carbohydrate, 2 g fiber, 14 g sugar, 36 g protein


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First time making with this recipe & it is a WINNER ! Highly recommend this recipe to anyone making for the first time.

by ANONYMOUS on 4/22/2019

Best recipe I found yet. Definitely recommend it first time making it (ever) and it came out just as we like it.

by ANONYMOUS on 4/4/2019