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Minced-Pork-Tofu-Recipe

Minced Pork Tofu Recipes

Minced Pork Tofu Recipes is one of those quick, comforting tofu recipes I make on days I’m honestly too tired to cook anything fancy. Soft tofu and savory minced pork simmered together in a glossy, umami rich sauce. Super simple, budget friendly, and perfect over a bowl of steamed rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 People
Course: Diner, Main Course
Cuisine: Chinese, Chinese, Singaporean, Asian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Marinade
  • 1/2 lb ground pork
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon Shaoxing wine or dry sherry, if you dont have it
For the Sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce or hoisin if you like it sweeter
  • 1 teaspoon sugar
  • 3/4 cup chicken stock
  • 1 teaspoon sesame oil
  • Pinch of white pepper
For the Dish
  • 1 block tofu soft or firm, 14 to 16 oz
  • 1 tablespoon oil
  • 1 small knob ginger minced
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch + 1 tablespoon water slurry
  • 1 green onion chopped
  • Optional: 1 teaspoon chili oil

Equipment

  • 1 Wok or Large Skillet For cooking the pork, sauce and tofu
  • 2 Mixing bowls One for sauce, one for pork marinade
  • 1 Sharp knife For chopping garlic, ginger and slicing tofu
  • 1 Cutting board Any board works
  • 1 Non-stick Pan (optional) Helps if you fry the tofu first
  • 1 Silicone Spatula Softer on tofu, doesn’t break it much
  • 1 Measuring spoons For soy sauce, sugar, cornstarch etc

Method
 

Marinate the Pork
  1. In a small bowl I mix the pork, soy sauce, cornstarch, and Shaoxing wine. I just leave it aside for 15 mins or so while I cut everything else. It makes the pork way more tender.
Make the Sauce
  1. In another little bowl, combine soy sauce, oyster sauce, sugar, chicken stock, sesame oil and the pepper. Set it aside. I like having this done before cooking because things go fast on the pan.
Prep the Tofu
  1. Slice the tofu gently (soft tofu breaks super easy). If I have extra time I fry the tofu on both sides until lightly golden, but honestly some days I skip it.
Cook the Pork
  1. Heat the oil in a wok or skillet. Add the ginger and garlic first and stir for 20–30 sec. Then add the pork and cook till no longer pink. Try browning it a bit because it gives more flavor.
Add Sauce & Simmer
  1. Pour the sauce right into the pork. Bring to a soft boil, then add the tofu carefully. I don’t stir too hard here cause tofu breaks. Let it simmer for around 5 minutes so everything gets flavorful.
Thicken the Sauce
  1. Stir the cornstarch slurry again (it always settle on the bottom) and drizzle it in. The sauce turns glossy pretty fast. Taste and add more soy sauce if you feel like it needs something.
Finish & Serve
  1. Toss in the chopped green onions. If you want a kick, add chili oil. Serve hot with rice or noodles.

Notes

  • If you want to add mushrooms, dried shiitake taste amazing here.
  • Soft tofu gives the melt-in-mouth feel but firm tofu works great too specially if you’re scared it’ll break.
  • This dish reheats really well because tofu keeps soaking all that flavor.