Pork and Tofu

Pork and Tofu Recipe from China with Mushrooms and Green Onions

Region / culture: China | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pork and tofu is a classic Asian dish that combines the savory flavors of pork with the delicate texture of tofu. This recipe is a delicious and satisfying meal that is perfect for a weeknight dinner or a special occasion.

History

Pork and tofu has been a popular dish in Asian cuisine for centuries. The combination of pork and tofu is a perfect balance of flavors and textures, making it a favorite among many food lovers.

Ingredients

2 tbsp cornstarch dissolved in 0.25 cup water
1 tofu cake, cut into 1-inch squares
1 (6 oz (170 g)) can of mushrooms, drained (reserve juice)
3 tbsp soy sauce
1 to 1.5 lb (680 g) of pork, cut into 0.25-inch slices
4 tbsp granulated sugar
0.25 tsp msg (optional)
1 bunch of green onions, cut into 2-inch lengths

How to prepare

Dissolve cornstarch in water and set it aside.
In a covered and greased skillet, fry the pork until it is lightly browned. Drain all the oil except for 1 tbsp Add tofu, mushrooms, and onion chunks.
Combine soy sauce, mushroom juice, sugar, and monosodium glutamate. Pour the mixture over the ingredients in the skillet. Bring it to a boil and continue cooking until the sauce is blended into the tofu, approximately 5 minutes.
Stir in green onions and pour in the cornstarch mixture. Cook until the sauce thickens. Serve with steamed rice.

Variations

Add vegetables such as bell peppers, broccoli, or snow peas for added flavor and nutrition.
Use chicken or beef instead of pork for a different twist on this dish.

Cooking Tips & Tricks

Make sure to drain the oil from the skillet after frying the pork to prevent the dish from becoming too greasy.

- Be careful not to overcook the tofu, as it can become mushy.

- Adjust the amount of soy sauce and sugar to suit your taste preferences.

Serving Suggestions

Serve pork and tofu with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe.

- Make sure to cook the pork until it is lightly browned before adding the tofu and other ingredients.

Ingredient Substitutions

Use chicken broth instead of water for a richer flavor.

- Substitute honey or maple syrup for the granulated sugar for a different sweetness.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the dish with chopped green onions or sesame seeds for a pop of color and flavor.

Pairing Recommendations

Pair pork and tofu with a light and refreshing cucumber salad or a side of steamed bok choy.

Storage and Reheating Instructions

Store any leftovers in the refrigerator and reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is a good source of iron, calcium, and vitamin C.

Alergens

This recipe contains soy and wheat allergens.

Summary

Pork and tofu is a nutritious and balanced meal that provides a good amount of protein, vitamins, and minerals.

Summary

Pork and tofu is a delicious and nutritious dish that is easy to make and perfect for any occasion. Enjoy this flavorful meal with your family and friends!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cool autumn day, and I was visiting my friend Sarah in her cozy little kitchen. She had a pot of simmering broth on the stove, and the aroma of spices filled the air. As she chopped vegetables and marinated the pork, she explained to me the secrets behind this delicious dish.

Sarah had learned the recipe for Pork and Tofu from her grandmother, who had passed it down through the generations. It was a family favorite, and Sarah had perfected it over the years. She told me that the key to a good Pork and Tofu dish was in the seasoning and the cooking process. The pork had to be marinated in a special blend of soy sauce, garlic, and ginger for at least an hour to absorb all the flavors. The tofu had to be fried until crispy on the outside but soft on the inside.

As Sarah finished preparing the dish, she invited me to sit down at the table and enjoy it with her. The first bite was heavenly – the tender pork, the silky tofu, and the savory broth all came together in perfect harmony. I knew then and there that I had to learn how to make this dish myself.

Over the next few months, I visited Sarah often to watch her make Pork and Tofu. I took notes, asked questions, and helped out in the kitchen whenever I could. I was determined to master this recipe and make it my own.

One day, Sarah surprised me with a handwritten copy of the recipe for Pork and Tofu. She had written down all the ingredients and steps, along with little tips and tricks that she had learned along the way. It was a precious gift, and I was grateful for her generosity.

Armed with the recipe, I set out to make Pork and Tofu in my own kitchen. I gathered all the ingredients – pork, tofu, garlic, ginger, soy sauce, and broth – and began to marinate the meat. The scent of the marinade filled the room, and I felt a sense of pride knowing that I was following in Sarah's footsteps.

As the pork marinated, I fried the tofu until it was golden brown and crispy. I carefully added the vegetables and broth to the pot, letting the flavors meld together into a rich and savory broth. Finally, I added the pork and tofu to the pot, letting them simmer until they were tender and flavorful.

When the dish was finally ready, I sat down at the table and took a bite. The flavors were just as I remembered – rich, savory, and comforting. I was transported back to Sarah's kitchen, where I had first fallen in love with this dish.

From that day on, Pork and Tofu became a regular feature on my dinner table. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I cooked it, I thought of Sarah and her grandmother, who had passed down this delicious recipe to me.

As the years went by, I made a few tweaks to the recipe, adding my own touches and flavors. I experimented with different spices, vegetables, and cooking techniques, always striving to make the dish my own. But no matter how much I changed it, the essence of Pork and Tofu remained the same – a comforting and delicious meal that brought joy to all who tasted it.

Now, as I sit in my own cozy kitchen, with the aroma of Pork and Tofu wafting through the air, I am grateful for the gift that Sarah gave me all those years ago. This recipe has become a part of my family's culinary heritage, a cherished tradition that I hope to pass down to future generations. And as I take a bite of this delicious dish, I am reminded of the love, friendship, and culinary adventures that have enriched my life.

I may have learned to make Pork and Tofu from Sarah, but the recipe will always be a reminder of the bonds that tie us together – the shared experiences, the shared meals, and the shared love of good food. And for that, I am truly grateful.