Pork & Tofu Recipe

Press and prepare tofu

Drain the tofu and press it for 15–20 minutes to remove excess moisture. After pressing, cut the tofu into 1/2-inch thick rectangles or cubes. Lightly sprinkle the tofu with 1/4 tsp salt and toss with 1 tbsp cornstarch to create a thin coating; set aside.

Marinate pork

In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, minced garlic, grated ginger, 1 tsp sugar, 1/4 tsp black pepper and 1/4 tsp salt. Add the thinly sliced pork, toss to coat, and let it marinate for at least 15 minutes (up to 2 hours in the refrigerator).

Slice the onion, bell pepper (if using), and separate white and green parts of the green onions. Wash and drain spinach or bok choy if using and set vegetables aside for quick stir-frying.

Whisk together 2 tbs soy sauce, 1 tbs oyster sauce (or hoisin), 1 tsp rice vinegar, 1/4–1/2 tsp chili paste if using, and 1/4 cup water or broth in a small bowl. In a separate small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; set both aside.

Cook tofu

Heat 1 tbs vegetable oil in a large nonstick skillet or wok over medium-high heat. When hot, add the tofu pieces in a single layer and pan-fry without moving for 2–3 minutes until golden on the bottom. Flip and brown the other sides, about 2 more minutes. Remove tofu to a plate and keep warm.

Cook pork

Add the remaining 1 tbs vegetable oil to the same pan and raise heat to high. Add the white parts of the green onion and sliced onion; stir-fry 30–45 seconds until fragrant. Add the marinated pork in a single layer, spreading pieces so they contact the pan. Stir-fry 3–5 minutes until the pork is cooked through and beginning to caramelize.

Add vegetables

Add the bell pepper and any quick-cooking greens (spinach or baby bok choy leaves) and stir-fry 1–2 minutes until just wilted but still bright. Adjust seasoning with a pinch of salt if needed.

Combine and finish with sauce

Return the browned tofu to the pan. Give the prepared sauce a quick stir and pour it over the pork, tofu, and vegetables. Stir gently to coat. Pour in the cornstarch slurry while stirring; cook 1–2 minutes until sauce thickens and becomes glossy. Turn off heat and drizzle 1/2 tsp toasted sesame oil if using. Taste and adjust seasoning (add a splash of soy or a pinch of sugar if desired).

Transfer to a serving plate or bowl. Sprinkle with toasted sesame seeds and chopped green onion or cilantro. Serve hot with steamed rice or noodles.