Pork and Tofu Stir Fry
Pork and Tofu Stir Fry is a mouth-watering dish that is sure to satisfy your taste buds. This savory dish is made by stir-frying pork and tofu. The sauce is made from a combination of soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, and honey. The sauce is then thickened with cornstarch to give it the perfect consistency. To make the dish even more satisfying, it is stir-fried with bell pepper, onion, and shiitake mushrooms. The bell pepper adds a nice crunch to the dish, while the shiitake mushrooms give it a rich, earthy flavor. The combination of flavors and textures makes this dish a great option for a quick and easy weeknight meal.
Easy and High Protein Meal
Pork and Tofu Stir Fry is a fantastic, easy, and delicious weeknight meal. The dish is packed with protein from the pork and tofu, making it a great choice for those looking for a satisfying meal that will keep them feeling full for longer. Additionally, the stir fry is loaded with vegetables, such as bell pepper, onion, and shiitake mushrooms, providing a boost of nutrients and fiber. Not only is it a great way to get in your daily servings of veggies, but it’s also a fun and easy way to experiment with different flavor combinations. The dish can be customized with your favorite sauces and spices, making it a versatile option that can be adapted to suit your personal preferences. Overall, this dish is a delicious and nutritious meal that can be whipped up in no time, making it the perfect choice for busy weeknights.
Other Dinner Ideas:
Tips
- Use a wok or a large skillet to ensure that the ingredients cook evenly and quickly. A non-stick wok is ideal as it requires less oil.
- Make sure the pork is sliced thinly and seasoned well before cooking. This will help enhance the flavor and tenderize the meat.
- Drain the tofu and pat it dry with paper towels before slicing it into cubes. This will help the tofu to crisp up when cooked.
- Start by heating up the wok over high heat. Add oil and swirl to coat the wok. When the oil is hot, add the pork and stir-fry for 2-3 minutes until browned. Remove the pork from the wok and set it aside.
- Add more oil to the wok if needed and fry the tofu for 2 minutes or until golden brown. Remove the tofu from the wok and set it aside.
- Add the veggies and stir-fry for 2-3 minutes until crisp-tender.
- Add the pork and tofu back to the wok, along with the sauce. Stir-fry for another 1-2 minutes until everything is heated through and well coated in sauce.
- Serve hot with steamed rice.
Ingredients Notes
TOFU:
- Firm or Extra Firm Tofu: is a plant-based protein that has mild flavor and a spongy texture that soaks up the flavors of the dish it’s cooked in, making it an excellent addition to stir-fry recipes.
- Cornstarch: Use cornstarch to coat the tofu. It helps to create a crispy exterior on the tofu, which can be desirable, especially in dishes like stir-fries or salads. The cornstarch forms a thin layer that crisps up nicely when fried, giving the tofu a satisfying crunch.
PORK:
- Boneless Pork Chops: You can trim the extra fat or not. The fat provides a lot of the flavor and moisture in the meat, so removing it can make the pork chops taste drier and less flavorful. However, removing the fat can also make the dish healthier. This recipe uses a flavorful sauce, the flavor of the dish may not be impacted as much by removing the fat.
- Salt and Pepper: are considered the foundation of seasoning the meats as they enhance the natural flavors. When salt is applied to meat, it draws out moisture and breaks down proteins, resulting in a more tender and juicy finished product.
SAUCE:
- For the sauce, you need to combine: Soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and garlic. The combination of these ingredients creates a deliciously complex and savory-sweet flavor. The soy sauce provides a salty base that is complemented by the umami flavor of the oyster sauce. The rice vinegar adds a tangy acidity that balances the sweetness of the brown sugar and honey. The garlic adds a subtle pungency that enhances the overall flavor profile of the sauce. When combined, these ingredients create a deeply satisfying taste that is both rich and complex, making it a versatile sauce that can be used to enhance the flavor of a variety of dishes.
- Slurry: Cornstarch dissolved in water
VEGGIES:
- Bell pepper, onion, and shiitake mushrooms: These veggies will surely elevate the flavor of your Pork and Tofu Stir Fry. It adds texture and provides several nutritional benefits. The sweetness of bell pepper complements the savory flavors of the pork and tofu while adding a crunchy texture to the stir fry. Onion provides a mild, sweet flavor that complements the other ingredients and can add a nice crunch if not overcooked. Shiitake mushrooms provide a meaty texture, and umami flavor, and are also healthy for you.
OIL FOR FRYING:
- Use neutral oil, such as vegetable oil, canola oil, grapeseed, or avocado oil. These types of oils are ideal for stir-frying because they have a high smoke point. This means that they can be heated to high temperatures without burning or smoking, which can ruin the flavor of your dish and potentially release harmful compounds. Neutral oil also has a mild flavor and aroma, which allows the flavors of your stir-fry ingredients to shine through. Oils with strong flavors, such as olive oil, have a low smoke point and may overpower the dish and mask the other flavors.
HOW TO MAKE PORK AND TOFU STIR FRY
Time needed: 30 minutes
HOW TO MAKE PORK AND TOFU STIR FRY
- TOFU:
Remove the tofu block from its packaging and drain any excess water. Place it on a cutting board and slice it lengthwise into 4-5 equal strips, depending on the size of the block. Turn the tofu block 90 degrees and slice it crosswise into cubes of your desired size. A typical size for tofu cubes is about 1/2 to 1 inch. If you want smaller cubes, simply cut the tofu into smaller pieces. If you want larger cubes, cut it into larger pieces. Once you have cut the tofu into cubes, gently pat them dry with a paper towel before using them.
Start by heating up the wok over high heat. Place the cornstarch on a platter, and shake the plate to spread it. Dredge each cube of tofu in cornstarch and shake off excess starch. Add them to the wok, do not overcrowd the pan, and fry them for about 2 minutes or until golden brown on all sides. Set them aside.
- PORK:
Cut the pork into about an inch cubes. Season with salt and pepper. Fry the pork in the same pan you fried the tofu. Add more oil if the pan starts drying. Cook the pork for about 2 minutes or until golden brown. Set them aside.
- SAUCE:
Whisk together, soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and garlic. Whisk well until the sugar and honey are dissolved. Set it aside. In a separate small bowl, combine cornstarch and water, and stir until the cornstarch is dissolved.
- VEGGIES:
Slice the bell pepper and remove the seeds, then cut into strips. Slice the onion, trim, and clean the mushrooms. Set them aside.
- STIR-FRY
Heat a wok with oil, add the onion, and cook until tender or translucent. Add the bell pepper and cook until crisp-tender. Stir in the mushroom and cook until tender. Add the pork and tofu, stir, then add the sauce and the slurry. Continue stirring until well combined and cook until the sauce is thickened. Remove from heat and garnish with chopped cilantro. Serve immediately with steamed rice or mixed salad.
Frequently asked questions
Firm or extra-firm tofu is the best choice for stir fry. It holds its shape better and has a meatier texture than softer types of tofu.
Yes, it’s a good idea to press the tofu before cooking to remove excess water. This will help the tofu absorb more flavor and give it a firmer texture. To press tofu, wrap it in a clean kitchen towel or paper towel and place a heavy object on top for 15-30 minutes. You can use a saucepan but make sure it’s not too heavy and you’ll break the tofu into pieces. You still want to hold its shape.
Make sure the pan is hot before adding the tofu and use enough oil to coat the bottom of the pan. Don’t overcrowd the pan and let the tofu cook undisturbed for a few minutes before flipping it over.
Yes, you can use any vegetable you like in this stir-fry. Just make sure to cut them into bite-size pieces or strips so they cook evenly.
Yes, you can use chicken, beef, shrimp, or even just the tofu for a vegetarian option. Adjust the cooking time accordingly based on the type of meat you choose.
The vegetables should be tender-crisp and the sauce should be thickened. Taste the stir fry and adjust the seasoning as needed before serving.
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Pork and Tofu Stir Fry
Equipment
- Nonstick Wok or wide pan
- Spatula
- knife
- cutting board
- Serving platter
- Bowls
Ingredients
FOR TOFU
- 14 oz. Firm tofu, drained and cut into cubes
- 2 tablespoons cornstarch
- oil, for frying
FOR PORK
- 1 pound boneless pork chops, cut into an inch cubes
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- oil, for frying
FOR THE SAUCE
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 tablespoon honey
- 2 cloves of garlic, grated
- 1 teaspoon cornstarch
- 2 tablespoon water
FOR THE VEGGIES
- 1 bell pepper, deseed and sliced
- 1 onion, sliced
- 5-7 shiitake mushrooms, trim, cleaned, and sliced
- oil, for frying
Instructions
FOR THE TOFU
- Remove the tofu block from its packaging and drain any excess water. Place it on a cutting board and slice it lengthwise into 4-5 equal strips, depending on the size of the block. Turn the tofu block 90 degrees and slice it crosswise into cubes of your desired size. A typical size for tofu cubes is about 1/2 to 1 inch. If you want smaller cubes, simply cut the tofu into smaller pieces. If you want larger cubes, cut it into larger pieces. See NOTE #1
- Once you have cut the tofu into cubes, gently pat them dry with a paper towel before using them. Start by heating up the wok over high heat. Place the cornstarch on a platter, and shake the plate to spread it. Dredge each cube of tofu in cornstarch and shake off excess starch. Add them to the wok, do not overcrowd the pan, and fry them for about 2 minutes or until golden brown on all sides. Set them aside.
FOR THE PORK
- Cut the pork into about an inch cubes. Season with salt and pepper. Fry the pork in the same pan you fried the tofu. Add more oil if the pan starts drying. Cook the pork for about 2 minutes or until golden brown. Set them aside. See NOTE #2
FOR THE SAUCE
- Whisk together, soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and garlic. Whisk well until the sugar and honey are dissolved. Set it aside. In a separate small bowl, combine cornstarch and water, and stir until the cornstarch is dissolved.
FINISH STIR FRYING
- Slice the bell pepper and remove the seeds, then cut into strips. Slice the onion, trim, and clean the mushrooms. Set them aside.
- Heat a wok with oil, add the onion, and cook until tender or translucent. Add the bell pepper and cook until crisp-tender. Stir in the mushroom and cook until tender. Add the pork and tofu, stir, then add the sauce and the slurry. Continue stirring until well combined and cook until the sauce is thickened. Remove from heat and garnish with chopped cilantro. Serve immediately with steamed rice or mixed salad. See NOTE #3
Notes
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