Ever tried Braised Tofu with minced pork? Golden brown, crispy-edged tofu lounging in a bath of tasty chicken broth, jazzed up with succulent ground pork. And the best part is it’s super easy to cook! Whether you’re a tofu newbie or a seasoned pro, I promise you can do this!
Why This Braised Tofu Is So Good
- Quick and Hearty: This tofu recipe comes together in a snap – we’re talking 15 minutes! Perfect for the next time you want something filling but don’t have much time.
- Packed with Authentic Chinese Flavors: The fresh ingredients and combination of soy sauce, ginger, and oyster sauce gives this dish an authentic Chinese cuisine vibe. It’s like taking a trip to your favorite Chinese restaurants without leaving your kitchen.
- A Delightful Mix of Textures: The beauty of this dish lies in its texture. Fried tofu pieces paired with tender, juicy ground pork create a mouthwatering contrast that’s just divine.
- Rice’s Best Friend: Serve your savory-spicy sauce and crispy tofu with a side of steamed rice, and you’ve got yourself a main course that’s SO delicious, it’s practically a crime.
Ingredients
- Blocks of extra firm tofu
- Salt and pepper
- Cooking oil
- Ground pork, beef, turkey or chicken
- Garlic
- Ginger
- Chicken broth
- Oyster sauce
- Soy sauce
- Water
- Cornstarch
- Green onions
How To Make This Braised Tofu with Ground Pork – Step by Step
- Drain the tofu and place on towels or paper towels. To get rid excess liquid in the tofu, place another paper 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 a little salt and black pepper.
- Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowly slide in the tofu slices in a single layer. Fry for 1 minute, then flip each piece of tofu to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.
- To the same wok, add in the ground meat. Saute until browned, about 2-3 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.
- 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, under a gentle simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.
What Kind Of Tofu Should I Use?
Tofu USED to be inexpensive years ago, but that was before it was being marketed to the American market. Tofu companies never had to “market” to the Asian crowd. We have always loved it!
In some Asian markets (and all of Asia), you can buy freshly made tofu. Large blocks would be submerged in water, and you scooped out what you wanted.
Did you know that not all tofu tastes the same? There are big differences in taste and texture (I know some of you are saying, “What? Not all tofu is BLAND!?”) My favorite brand that is easily found in most regular grocery stores is Nasoya. Here’s Serious Eat’s Tofu Taste Test.
For this recipe, make sure you buy Firm or Extra Firm Tofu. Anything softer will fall apart in the dish.
Braised Tofu – A Super Easy Meal
This Braised Tofu with minced pork is a recipe you can whip up in no time! Just 15 mins, so perfect for a delicious and quick weeknight meal. You can do it all in a wok, which means little clean up too!
Why Cook In A Wok?
A wok has numerous advantages over the frying pan: it distributes heat more evenly, requires less oil, and ensures that food tossed during stir-frying lands back in the pan and not on the stove. Originally, all woks are round bottomed and made of iron, designed to be used with the traditional Chinese wood stove.
Can You Freeze Tofu?
Once frozen, it can keep in the freezer for up to 3 months. After the tofu has been defrosted, drain or squeeze out any excess water. You can also freeze cooked tofu dishes such as pasta sauces or chili. Again, the tofu will take on a more porous texture.
Top Tips For This Braised Tofu with Ground Pork
- 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.
- Use firm or extra firm tofu, anything softer will fall apart.
- Get all your ingredients chopped and ready before you fire up the wok, as things will move fast when you start cooking.
- Serve with a side of fluffy white rice.
FAQ
What are some variations I can make to this dish? This recipe is super versatile. For added flavor, you can add colorful vegetables like bell pepper, baby corn, or bok choi. If you’re catering to different dietary needs, you can use vegetarian oyster sauce or vegan oyster sauce instead of the regular oyster sauce. Also, for a gluten-free option, use a gluten-free soy sauce. If you’re feeling adventurous, a dash of Chinese chile oil can add an extra kick to your meal!
How can I ensure my tofu gets that desirable golden-brown crust? Make sure to drain your tofu well to remove as much water as possible. Using a tofu press or paper towels under a heavy object can help. Once drained, cut the tofu into pieces and fry them in hot oil over medium-high heat in a non-stick pan. Be careful not to overcrowd the pan to allow each piece of tofu to get evenly browned. Flipping the tofu gently will ensure an even crust without breaking the pieces.
Chinese Braised Tofu with Ground Pork Recipe
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 cornstarch
- 1/2 stalk green onion chopped
Instructions
- 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.
- Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowly 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.
- 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.
- 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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Absolutely stunning! Thank you on a detailed recipe!
Can i substitute to other broths like pork? My kid’s allergic to chicken
absolutely!
I’ve made this for dinner tonight and I was nervous, as I am not normally good at cooking Asian dishes, but it turned out amazing. I used soft silken tofu, instead of firm tofu, and cooked it as a block instead of slices. Apart from that I followed the recipe exactly and it was a big hit with my husband and our son. I will be making it again and again. Thank you!!!
We love this recipe! You and your mom rock.
We loved it thanks!
I usually prefer the silky to fried tofu but this was delicious! This will definitely be a family repeat! Thank you!
This was delicious ! And def reminds me of moms home cooking !
Will try to cook this tonight for my fiance’..
Thanks!
🙂
This was so simple and delicious! It was a last minute dinner to use up some quickly aging tofu in the fridge. I added shitakes and omitted the water/corn starch and it was a huge hit with my husband. It reheated quite well today for leftovers, too. Thanks for making such tasty and quick recipes!
I added mushroom but I also seasoned the pork with a little ginger and garlic and let it set for a little while. I ground my own pork there was none to be found at the market the day I shopped and I think I like it better fresh ground.
I made this tonight, and it was absolutely amazing! thanks so much for the recipe! i am typically TERRIBLE at preparing tofu, but this time i was successful!! Delicious and very comforting! i added a ton of kale and mushrooms as well. super yummy!
I just finished enjoying this Jaden. I mostly like tofu but haven’t completely eliminated my Anglo-Saxon suspicion that cooked tofu will be somehow unpleasant, all evidence to the contrary. This dish was really tasty and so easy. Thanks for posting it.
My mom used to make a version of this, but she’d steam the pork with preserved turnip (toh choy) and the tofu (unbraised, however). The pork would be very smooth. I tried this tonight following your recipe, but added some of the turnip and it was very good! Reminded me of my mom’s cooking. Even my teenage son liked it! Thanks.
I made this tonight and I wanted to eat the whole thing!
Saw this post and knew I had to make it. Made it tonight for dinner and it’s so good, tastes just like how my mom made it when I was little. Keep these recipes coming! 😉
Just made this for lunch – OMG – Sooooooooo delicious! Thank you very much for posting this. Am definitely going to make it again (and again, and again!)
This looks amazing, I’m making it for lunch today! The video was great, but I noticed in step 4 of the written recipe that you didn’t mention when to add the tofu back to the pot.
I’m so excited to try this!
oops! Fixed!
Tofu and I have chosen to agree to disagree without being disagreeable. Then again, I’ve only ever tried to do mine on the grill which probably isn’t the best theater for tofu.
Great post and video.
Wow –that looks delicious!
Yummy ! look Great going to try this recipe this Sunday
yummy! that looks soooo good! I love tofu cooked any way, so I am going to have to make this!
This looks like pure comfort food to me Jaden – I’ve been making a lot of meals lately that remind me of home.
Hmmm, we love tofu. Will have to try out this recipe next week. Pork and tofu are a magical combination.
This really looks good! I am not a big fan of Tofu, but I don’t dislike it either. Whether I love it or feel is bleh….depends on how it’s cooked…or on the quality of the Tofu itself.
Oh, I love this recipe. Mom used to make it at home and served over rice. So tasty! Oh, I love your video – short and precise. Perfect!