Serves 4
30 min
Chinese Braised Tofu with Ground Pork
Recipe GLPR7dcf11ec0c0312
A savory and satisfying stir-fried dish that combines pan-seared tofu with seasoned ground pork in a rich, umami-forward sauce. Firm tofu slices are pressed to remove excess moisture, then browned until golden before being braised with ground pork, ginger, garlic, and a delicious mixture of chicken broth, oyster sauce, and soy sauce. The sauce thickens into a silky coating that perfectly complements both the tofu and tender meat. Finished with fresh green onion and served over steamed rice, this is a classic Chinese comfort food that is naturally dairy-free.
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Ingredients
1 block firm or extra-firm tofu (about 14-16 oz)
1 tablespoon cooking oil
1 pound ground pork (or beef, turkey, or chicken)
1 teaspoon fresh ginger, finely grated
1 garlic clove, minced very fine
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch
Salt and freshly ground black pepper to taste
1/2 green onion stalk, chopped
Directions
Drain the tofu well and place on clean kitchen towels. Position another towel on top of the tofu block. Place a flat, heavy object such as a cutting board or cast iron skillet on top, then weigh it down with additional items like canned goods. Let stand for 10 minutes to press out excess moisture.
Remove the weight and towels. Cut the drained tofu into slices approximately 3/4 inch thick. Season both sides of each slice generously with salt and black pepper.
Heat a large wok or sauté pan over medium-high heat until very hot. Add the cooking oil and swirl to coat the pan bottom evenly.
Carefully and slowly slide the seasoned tofu slices into the pan in a single layer. Pan-fry for about 1 minute until the bottom side develops a light golden-brown crust. Gently flip each slice and fry the second side for another minute until both sides are golden and lightly browned. Transfer the seared tofu to a clean plate and set aside.
In the same wok or pan, add the ground pork. Cook over medium-high heat, breaking it into small pieces with a spoon or spatula as it cooks, until the meat is completely browned throughout with no pink remaining, about 2 to 3 minutes. If using poultry, cook until an instant-read thermometer registers 165°F.
Add the minced garlic and grated ginger to the cooked meat. Stir and cook for about 30 seconds until fragrant.
Pour in the chicken broth, oyster sauce, and soy sauce. In a small bowl, whisk together the cool water and cornstarch until smooth with no lumps. Pour this cornstarch mixture into the wok and stir everything together. Bring the liquid to a gentle simmer.
Carefully return the seared tofu slices to the wok, nestling them gently into the sauce. Lower the heat to medium-low and simmer for about 5 minutes, stirring gently once or twice, until the sauce thickens into a silky, glossy coating.
Stir in the chopped green onion just before serving. Taste and adjust seasoning with salt and pepper as needed.
Serve immediately over steamed white or brown rice, spooning the braising sauce generously over each portion.
