Tofu with minced pork recipe
Tofu with minced pork is a Taiwanese-style one-pan dinner with golden tofu, tender pork, and a glossy savory-sweet oyster sauce.
Servings: 3 servings
Ingredients
Tofu and pork:
- 1 block medium-firm or firm tofu 14-16 oz, see notes for soft tofu
- 1.23 oz Garlic cloves finely minced (6 large)
- 0.42 oz ginger finely minced (2.5 inch length thinner piece)
- 2 scallion diced (separate white and green parts)
- 1 whole red chili diced and seeds removed (optional) (I use red Fresno chili pepper)
- 3.5 tbsp neutral flavored oil such as avocado, divided
- ½ tsp coarse salt divided
- ½ lb ground pork or ground chicken
- 1 tbsp Shaoxing wine or Taiwanese michiu (add to stir fry meat to remove the smell)
- ⅛ tsp ground white pepper garnish, season at the end
Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine or Taiwanese michiu
- ½ cup chicken stock
- 1 tsp potato starch or tapioca starch
Instructions
- Prepare the tofu: Pat the tofu dry and cut it into bite-size rectangular pieces.
- Prepare the aromatics and sauce: Finely mince the garlic and ginger. Dice the scallions, keeping the white and green parts separate. Seed and dice the Fresno chili, if using. In a small bowl, stir together all the sauce ingredients until the starch is fully dissolved.
- Heat the pan: Preheat a 10-inch nonstick skillet or ceramic-coated wok with 3 tablespoons oil over medium heat. When the oil shimmers, pat the tofu dry once more. Sprinkle ¼ teaspoon salt evenly into the pan, then carefully slide in the tofu in a single layer.
- Pan-fry the tofu: Cook over medium to medium-high heat until the bottom is golden, 6–7 minutes. Carefully flip the tofu and cook the second side for 4–5 minutes. Transfer the tofu to a plate.
- Cook the pork: Add the remaining ½ tablespoon oil to the same pan. Add the ground pork and sauté, breaking it into small pieces, until no longer pink and cooked through, about 5 minutes. Season with the remaining ¼ teaspoon salt and add the Shaoxing wine or michiu. Stir well to combine.
- Add the aromatics: Add the garlic, ginger, scallion whites, and Fresno chili, if using. Stir-fry for 1 minute.
- Finish with the sauce: Return the tofu to the pan. Stir the sauce again so the starch is evenly mixed, then pour it into the pan. Gently stir to coat the tofu without breaking it.
- Simmer: Cover the pan and simmer over medium heat for 1 minute, or until the sauce is bubbling and slightly thickened.
- Garnish and serve: Sprinkle with the scallion greens and ground white pepper. Serve hot with rice.
Notes
- Air fryer tofu option
- Pat tofu dry and cut into bite-size rectangular pieces, then pat dry again. Lightly oil the air fryer basket, arrange tofu in a single layer, and spray tops lightly with oil.
- Air fry at 400°F for 10 minutes. Flip, spray again, and air fry for 5 more minutes.
- No salt is needed for the tofu. Use the remaining ¼ teaspoon salt to season the ground pork. Continue with Step 5 of the stovetop instructions.
- Why add salt to the pan? Sprinkling salt into the pan helps firm the surface of the tofu as it cooks, making it easier to release and less likely to stick.
- Using soft tofu: Increase the starch in the sauce from 1 teaspoon to 1½ teaspoons. Soft tofu will break more easily, so turn it gently. The broken pieces will still taste delicious with the sauce.
- Use a high-sided pan: Tofu can splatter as it cooks. A high-sided pan and splatter guard will help contain the oil.
- Skip extra-firm tofu: I don’t recommend extra-firm tofu because its texture is too dense and dry for this dish. Medium-firm or firm tofu gives you a lightly golden surface with a soft center that works well with the sauce.
- Ground chicken option: For a milder flavor, replace the pork with ground chicken made from 50% breast meat and 50% thigh meat.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Microwave on medium power in 30-second increments until heated through. To reheat on the stovetop, add a small splash of water and warm over medium heat, stirring often.
- Freezing: Freeze the finished dish if needed, but the tofu will become more porous, spongy, and slightly chewy. Reheat from frozen in a covered pan over medium heat with a splash of water, stirring and breaking it apart until heated through.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 13g | Protein: 27g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Cholesterol: 54mg | Sodium: 1116mg | Potassium: 413mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 27mg | Calcium: 213mg | Iron: 3mg
