5.0 from 6 votes
Tofu With Minced Pork
Tofu with minced pork combines the rich, savory taste of ground pork with the soft, delicate texture of tofu, creating a flavorful, comforting meal. It’s a great dish to try if you love mapo tofu but don’t want all the fiery spice.To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce. Use hoisin sauce or a gluten-free oyster sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 to 4 servings
Calories: 136 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
Marinating
- 4 oz (120 g) ground pork
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
For braising
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil (or vegetable oil)
- 1 green onion , sliced, white and green parts separated
- 1 teaspoon ginger , minced
- 1 clove garlic , minced
- 1 block (400-g / 14-oz) firm tofu
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce (or oyster sauce)
Instructions
- Combine the ground pork, Shaoxing wine, soy sauce and soy sauce and cornstarch in a small bowl. Mix well with your hand.
- Combine cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the ground pork. Spread it out and cook until the bottom is browned. Chop the pork into smaller pieces and stir, until the surface has turned golden.
- Add the green onion white part, ginger, and garlic. Stir fry to release fragrance, 1 minute or so.
- Add the tofu. Stir everything together, 1 minute or so.
- Pour in the broth, add the soy sauce and hoisin sauce. Stir to mix well. Cook until brought to a simmer. Simmer over medium heat for 5 minutes, or until the sauce has slightly reduced.
- Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Taste the tofu (be careful, it will be very hot!). Adjust seasoning by adding salt if needed. Add the green onion green part and give it a final mix. Turn off heat and transfer everything to a bowl. Serve hot over steamed rice or by itself as a main dish.
Cup of Yum
Notes
- If you like a spicy taste, add 1 tablespoon of chili oil and this dish will taste quite like mapo tofu!
Nutrition Information
Serving
1serving
Calories
136kcal
(7%)
Carbohydrates
7.1g
(2%)
Protein
12.4g
(25%)
Fat
7.1g
(11%)
Saturated Fat
1.4g
(7%)
Cholesterol
16mg
(5%)
Sodium
641mg
(27%)
Potassium
304mg
(9%)
Fiber
1.5g
(6%)
Sugar
3g
(6%)
Calcium
152mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 136
% Daily Value*
| Serving | 1serving | |
| Calories | 136kcal | 7% |
| Carbohydrates | 7.1g | 2% |
| Protein | 12.4g | 25% |
| Fat | 7.1g | 11% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 16mg | 5% |
| Sodium | 641mg | 27% |
| Potassium | 304mg | 6% |
| Fiber | 1.5g | 6% |
| Sugar | 3g | 6% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.