This Braised Tofu with Pork and Mushroom is just what you want for weeknight dinner. Umami, not heavy and very tasty! It kept really well for a few days, which is great for meal plan. All you need is a batch of steamed rice!
Bryan used to hate tofu. He found it bland with not much flavors. Personally, I like the taste of tofu. It has a mild taste of soybean, little sweet and little nutty. If you’re not into that, no worries! This tofu dish will change your mind about tofu.
Tofu is like a sponge that absorbs all the flavors around it. A good tofu dish relies on a flavorful sauce or broth. Think about mapo tofu, a sauce with lots of chili peppers and pork. Then there is Sundubu Jjigae (Korean tofu stew). The broth is made with dried anchovies, dried kelp, chili flakes and meat occasionally. Lots of strong flavors for tofu to soak up.
This tofu dish is exactly like that, just not spicy. It’s savory and incredibly tasty, which is great for everyone in the family. First, season the ground pork. This is where the flavors start. Then, cook the mushrooms until they’re soften, then season them slightly. Remove them and set them aside. Start again by cooking the pork. Adding garlic, carrot, and peas in a bit. Next add the sauce that has chicken broth, soy sauce, sugar and corn starch. Corn starch is the thickening agent. It helps to thicken the sauce, so the sauce can coat the ingredients better. Last, gently toss in the tofu. When the tofu is warmed through, the dish is ready!
Umami flavors are all over this dish along with the sweet vegetables. This is no doubt a winner! I have made this dish many times. Bryan loves it too! And this dish is great for meal plan too, because they last a few days in the fridge. It’s easy to double the recipe. Just remember to make lots of steamed rice! Hope you will like this!
Braised Tofu with Pork and Mushroom
- 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
- 1½ cups low-sodium chicken broth
- 4½ teaspoons corn starch
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- 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.
- This dish makes great leftover.