Tofu And Pork Stir Fry Food

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

TOFU WITH GROUND PORK STIR-FRY

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil in a wok over high heat, and cook the garlic 1 minute. Place the pork in the wok, and cook 5 minutes, until evenly brown.
• Mix the mushrooms, tofu, and green onion into the wok. Stir in the chile pepper sauce, ketchup, and tamari. Continue cooking until heated through. Serve over the cooked rice.

CRISPY TOFU BROCCOLI STIR FRY

Steps:

• Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
• Whisk together all the ingredients for the sauce and set aside.
• Heat oil in a non stick pan and spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till its a light golden brown and remove from the pan. Don't worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.
• Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.

MA-PO TOFU (SIMMERED TOFU WITH GROUND PORK)

Steps:

• Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
• Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
• Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

PORK TOFU STIR FRY

Steps:

• In a large skillet, heat 1 tablespoon of the vegetable oil.
• Add the pork, season with salt and pepper and stir-fry over high heat until cooked, 2 minutes. Transfer to a plate.
• Add the remaining vegetable oil to the skillet. Add the garlic and crushed pepper and stir-fry for 1 minute.
• Add the leek and 1/4 cup of the stock, cover and cook until the leek is softened, 2 minutes.
• Add the remaining 3/4 cup of stock and bring to a simmer.
• Add the tofu, then stir in the pork, hoisin, vinegar and sesame oil.
• Transfer to bowls and serve.

CHINESE TOFU SHEET STIR-FRY (千张肉丝)

Steps:

• Julienne the meat to ¼-inch thickness. Mix the meat together with the marinade ingredients until there is no visible standing liquid. Marinate for 15-20 minutes while you prepare everything else.
• Preheat the wok over high heat. When the wok starts smoking, add 2½ tablespoons oil. Immediately reduce the heat to medium, and cook the ginger for 30 seconds. Add the garlic and cook for another 15 seconds.
• Next, add in the pork, turn the heat back up, and cook for 1-2 minutes until the pork has cooked through. Resist the urge to stir too much, so the pork can brown lightly.
• Reduce the heat to medium, and add ¼ teaspoon dark soy sauce. Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder.
• Turn up the heat, and stir-fry everything together for 1-2 minutes. The dish is complete when the peppers are just tender, but still slightly crisp. As you stir-fry, keep an eye on the sauce: if the food is too dry and beginning to stick or burn, add a tablespoon of water. If you end up with an excess of visible sauce, keep stir-frying with the heat on high until everything is just lightly coated in sauce.

PORK AND TOFU STIR FRY

Steps:

• It is best to have everything prepped before starting.
• Combine the stock, soy sauce, sesame oil, cornstarch, and chili-garlic sauce.
• Heat wok or large frying pan to medium hot.
• Add the oil, pork, garlic, and pepper flakes.
• Stir frequently to prevent garlic from burning and cook until pork is cooked through and lightly browned.
• Add the tofu and bamboo shoots and stir gently until heated through.
• Only about 1 minute.
• Stir the sauce one last time and pour into wok or pan.
• Stir gently until sauce is thickened and the tofu and pork is totally covered by sauce.
• Top with scallions.
• Eat alongside or over steamed rice and with an Asian veggie.
• Yum!

CUCUMBER AND TOFU STIR-FRY

Steps:

• Prep cucumber: Peel each cucumber in alternating stripes, cut into two halves, remove the seeds, and cut into 1/4-inch pieces at a diagonal.
• Mix cucumber slices and a teaspoon of salt in a mixing bowl. Rest 15 minutes, or until the cucumbers are wet and pliable to the touch. Rinse the cucumber under cold running water to remove the salt, strain, pat dry, and set aside.
• Prep tofu: Cut tofu into 1/2-inch cubes. Fry with two tablespoon of oil in a frying pan until golden brown and set aside.
• Mix sauce: Stir together all the sauce ingredients and set aside.
• Stir-fry: Heat a wok over medium-high heat. When the wok is hot, add a tablespoon of oil and swirl around to coat the wok. Add garlic and white part of scallions and sauté for 15 seconds. Add cucumbers and fry for 2 minutes. Finally, add fried tofu, sauce, salt, pepper, and the green part of scallions (reserving a tablespoon for garnish). Stir for 1 minute, or until the sauce becomes thick and coats the cucumber and tofu.
• Serve: Turn off the heat, and transfer the dish to a serving bowl. Garnish with scallions.

PORK BELLY AND KIMCHI STIR-FRY WITH TOFU RECIPE

Steps:

• 1. In a medium bowl, toss together the pork, onion, garlic, spring onions, chilli paste, soy sauce, castor sugar, sesame oil and add a few grinds of black pepper. Leave to marinate at room temperature for about 15 minutes. 2. In a large frying pan or wok, heat the vegetable oil over a medium-high heat. Add the pork mixture and stir fry for 3-4 minutes until the pork is cooked through. Add the kimchi and continue to stir-fry to warm through. 3. Meanwhile, heat the tofu by steaming over boiling water for about 3 minutes. 4. Arrange tofu on serving platter. Spoon stir-fried pork mixture over and around the tofu. Drizzle with a little sesame oil, top with the chives and sesame seeds, then serve with steamed rice. Note: Serve with spicy tuna tartare salad, steamed rice and steamed Asian greens drizzled with oyster sauce.

GROUND PORK STIR FRY WITH TOFU

Steps:

• Heat the oil in a large skillet over medium high heat, then add the pork. Brown the meat for 5 minutes, until almost fully cooked and mostly no longer pink.
• Add the garlic and ginger to the pan and stir it around for 60 seconds, until it starts to smell very aromatic.
• Deglaze the pan with the soy sauce, and scrape any brown bits off the bottom of the pan.
• Add the tofu, chili sauce, and bean paste to the pan, and cook for another 3 minutes, stirring constantly.
• Turn the heat off, then add the sesame oil, scallions, and sesame seeds. Serve hot with rice. Enjoy!

STIR-FRY MUSTARD GREENS WITH PORK AND DRY TOFU

Steps:

• In a wok, heat grape seed oil over medium. Sauté ginger and garlic for 20 seconds.
• Add pork and white pepper powder and combine well.
• Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
• Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
• Uncover and turn off heat. Stir in sesame seed oil.
• Serve with steamed rice or boiled Chinese-style noodles.

TOFU AND PORK STIR FRY

Steps:

• In a small bowl, mix together the pork, 1/2 teaspoon of the salt, the oyster sauce and soy sauce, and set aside.
• Heat a large wok or skillet over high heat until smoking. Add 1/4 cup of the peanut oil and one-third of the tofu slices to the wok and cook until golden brown, about 5 minutes per side. Transfer the tofu to a plate, and then repeat for the remaining tofu.
• Clean out the wok and place over high heat until smoking. Add the remaining 1 tablespoon peanut oil, the garlic, ginger and pork mixture. Cook until the pork browns, about 4 minutes. Add the rice wine, bean sauce, hoisin sauce, the remaining 1 teaspoon salt, the chicken powder, sweet soy sauce and sugar, and bring to a simmer. Add the mushrooms, scallions, green chiles, orange chiles, green bell peppers, orange bell peppers and red bell peppers, and toss to coat.
• In a small bowl, mix the cornstarch with 1/4 cup water until smooth, and then add to the wok. Bring the sauce back to a boil and cook until it thickens, about 2 minutes. Add the tofu back to the wok and toss to coat. Lower the heat and cook just until the tofu is warmed through.
• Serve garnished with the cilantro sprigs laid over the top.

VEGETABLE TOFU STIR-FRY

Steps:

• Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

TOFU, PORK, AND VEGETABLE STIR-FRY

Steps:

• Cut tofu into ½-inch cubes; drain well on several layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1-inch strips; set aside. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside. Cut pork into thin slices, then into thin strips. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through.

TOFU AND PORK STIR-FRY

Steps:

• Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
• Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
• Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.