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Pork and Tofu Stir Fry

Jen Paleracio
This savory dish is made by stir-frying pork and tofu with a sauce made from a combination of soy sauce, oyster sauce, rice vinegar, brown sugar, garlic, and honey.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese, Filipino, Japanese, Korean

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

NOTE #1: 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. Make sure the weights are not too heavy. You still want to hold its shape. 
 
NOTE #2: When it comes to stir-frying pork, the best cut of meat is one that is tender and has a good amount of marbling. This means that the meat will be flavorful and juicy when cooked. Some of the best cuts for this purpose include pork tenderloin, pork loin, and boneless pork chops. These cuts are lean, easy to slice, and cook quickly. Additionally, they are versatile and can be used in a variety of different stir-fry dishes. It's important to slice the meat thinly and against the grain to ensure that it cooks evenly and stays tender. Overall, choosing the right cut of pork is essential for achieving a delicious and successful stir-fry dish.
 
NOTE #3: Basic but important things to remember when making stir fry dishes. Make sure to cut the ingredients into uniform size pieces, so that they cook evenly. Heat the wok or frying pan over high heat before adding the oil. Once the oil is hot, add the meat or tofu, and stir fry for a couple of minutes until they start to brown. Then, add the veggies, and continue stir-frying for another couple of minutes until they are cooked, but still crisp. Then add the sauce last, and cook until thickened. 
 
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