P4. Tofu Pork Recipe

Press and cube tofu

Wrap tofu in a clean kitchen towel or paper towels and press with a heavy skillet or tofu press for 15–20 minutes to remove excess water. After pressing, cut tofu into 1-inch cubes.

Prep aromatics and vegetables

Mince the garlic and ginger. Slice the white parts of the scallions thinly; reserve the green tops for garnish. Thinly slice the bell pepper and optional chili. Crumble or lightly break up the tofu cubes with your hands if you prefer smaller pieces.

In a bowl, whisk together light soy sauce, oyster sauce, dark soy (if using), sesame oil, rice wine, stock, sugar and white pepper until combined. In a separate small cup, mix cornstarch with 1 tablespoon water to make a slurry; set both aside.

Heat a large nonstick skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil. Add ground pork and break it up with a spatula. Stir-fry until mostly cooked through and starting to brown, about 4–5 minutes. Season the pork with 1/4 tsp salt while cooking.

Push the pork to one side of the pan. Add remaining 1 tablespoon oil to the empty side. Add the pressed tofu cubes in a single layer and let them sear undisturbed for 2–3 minutes to get light golden edges. Gently flip and sear the other side 1–2 minutes. If tofu was crumbled earlier, cook until slightly browned.

Stir the pork and tofu together, then add minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 30–45 seconds until fragrant, being careful not to burn the garlic.

Add the sliced bell pepper and optional fresh chili; stir-fry 1–2 minutes until pepper is slightly tender but still crisp.

Give the prepared sauce a quick stir (the cornstarch may settle) and pour it into the pan. Stir gently to combine and bring to a simmer. Cook 1–2 minutes until flavors meld.

Stir the cornstarch slurry again and pour it into the simmering mixture while stirring. Continue cooking 1 minute until sauce thickens and coats the tofu and pork. Taste and adjust seasoning with up to 1/4 tsp additional salt, 1 tsp chili paste for heat, or a splash more soy if desired.

Turn off heat. Stir in sliced green parts of the scallions and drizzle sesame oil over the dish. Sprinkle cilantro if using.

Transfer to a serving plate or bowl. Serve hot with steamed white rice or jasmine rice. Keeps well for 2–3 days refrigerated; reheat gently to avoid breaking the tofu.