Mom's Favorite Pork Tofu


Pork tofu is a home-style dish that my mom loves! It's simple but one that accentuates savory flavors from tenderizing the pork. This dish includes a hearty gravy made from caramelizing the pork, then once combined with Tomori's tofu and fresh veggies, it's a stir fry that will leave your taste buds happy!


Top on a bed of steamed white rice and enjoy! There's nothing more comforting than a bowl of this pork tofu.


INGREDIENTS:

  • 1 1/2 lbs Chopped Pork

  • 3 TBL Canola Oil

  • 1-2 Cloves Garlic, minced

  • 1 TBL Black Bean Garlic Sauce (we use Lee Kum Kee Brand)

  • 1/4 Cup Aloha Brand Soy Sauce

  • Kosher Salt, to taste

  • 1/4 Cup Corn Starch + 1/4 Cup Water (mix together well, this is your whitewash or "slurry")

  • 1/2 Large Round Onion, sliced

  • 1 Block Tomori Brand Tofu (firm or extra firm), cubed

  • Green Onion, to taste (white base bottoms and tops), diced

  • 3 Cups Water + an additional 2-3 cups to refill

INSTRUCTIONS

  1. Set a wok on medium heat (use a large saute pan or pot if a wok is not available). Once hot, add canola oil to coat the bottom of the wok. Allow oil to heat for a few seconds then add minced garlic. Let garlic simmer for about 30-seconds.

  2. Add in pork. Continue to simmer on medium heat until pork is completely browned - about 10-12 minutes. Pork should turn a nice golden brown color. *Note: do not drain any oils collected in wok during browning process - this will add flavoring to the dish.

  3. Once pork is nicely browned, add black bean-garlic sauce, soy sauce and salt to taste. Mix together and turn down heat to medium-low.

  4. Add 3-cups of water and simmer for another 20-25 minutes until pork is tender. Be sure to monitor pork during this tenderizing process - if/when water levels reduce, refill with more water to be sure pork is always covered - water level should always be right above pork.

  5. Once the tenderizing process is complete, turn heat down to low. Water level should now be right above the pork. Slowly add your whitewash (slurry), which is comprised of 1/4 cup of corn starch + 1/4 cup of water (mixture should be pre-blended so there are no corn starch clumps). Add slowly to wok while simultaneously stirring - liquids in the wok should begin to thicken, creating a gravy consistency. Stop adding whitewash once achieving your desired thickness. Note: you may not need to add the entire white wash mix.

  6. Add onions and green onion bases. Stir and simmer for about 3-minutes. We want onions to maintain a nice, fresh crunch, therefore this is more of a heating process than fully cooking through veggies.

  7. Next, add tofu and additional green onion and gently fold all ingredients together. Do not over mix or tofu will begin to crumble. Allow dish to heat for another couple of minutes before serving.

  8. Remove from heat. Finish with mung beans, heart of palm or snow pea shoots, if desired. Enjoy!

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