braised tofu, Chinese food, home cooking, Steamy Kitchen, tofu
Comment 1

Chinese braised tofu with ground pork

I am so glad I tried this recipe… it is SO YUMMY! It’s Steamy Kitchen’s recipe for Chinese braised tofu with ground pork. Few mistakes/revisions of my own: I totally forgot to season the tofu with salt & pepper but it still tasted fine, I didn’t even realize I re-read the recipe right now. I also decided not to use cornstarch and I added about a tablespoon more oyster sauce. Eat the tofu with steamed rice and get ready for some deliciousness… I’m ashamed to admit that I almost finished this dish that serves 4… oops, oh well :P

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Recipe courtesy of: http://www.steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
1 block firm or extra firm tofu
salt and freshly ground black pepper
1 tablespoon cooking oil
1 pound ground pork, beef, turkey or chicken
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch1/2 stalk green onion, chopped

Directions:
1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4″ thick. Season on both sides with salt, pepper.

2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.

3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.

4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.

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1 Comment

  1. Jeni says

    Ooooh I love the idea of taking out the cornstarch…lower carbs is right up my alley. Need to try this one ASAP!!!

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