Braised Tofu with Pork and Mushroom
Servings 4 people
Ingredients
- 9 ounces assorted mushrooms (shiitake, button, oyster)
- 4 garlic cloves (thinly sliced)(divided)
- 1 tablespoon soy sauce
- ¼ teaspoon sugar
- 1 box medium-firm tofu (14 ounces)
- 1 pound ground pork
- ½ carrot (cut into ½-inch slices)
- ¼ cup frozen green peas
- vegetable oil
Marinate for pork:
- 2½ teaspoons corn starch
- ½ teaspoon white pepper
- 5 teaspoons soy sauce
- 2 teaspoons sesame oil
Sauce:
- 1½ cups low-sodium chicken broth
- 4½ teaspoons corn starch
- 1 teaspoon sugar
- 3 tablespoons soy sauce
Instructions
- In a medium bowl, combine ground pork and marinade. Marinate for about 30 minutes at room temperature.
- Clean the mushrooms. Remove and discard the stems. Cut the mushrooms in large dices.
- For the tofu, pat dry the tofu with paper towels. Cut the tofu into ½-inch cubes.
- In a small bowl, combine all the sauce ingredients.
- In a large skillet over medium heat, heat up 2 tablespoons vegetable oil. Add the mushrooms and 1 glove of garlic slices. When the mushrooms are soften, add 1 tablespoon soy sauce and ¼ teaspoon sugar. Stir well. Transfer to a large bowl and set aside.
- In the same skillet over medium heat, add the ground pork and cook until no longer pink. Add the rest of the garlic slices and carrots. Cook for 2 minutes. Add green peas and cook for another 2 minutes. Add the cooked mushrooms and the sauce. Turn the heat to medium-low, cook until the sauce is thickened, about 5 - 7 minutes.
- Add the tofu into the mixture and stir carefully for 2 – 3 minutes until the tofu is hot. Taste and adjust with soy sauce and white pepper if needed. Transfer to a serving plate. Serve immediately.
Notes
- This dish makes great leftover.