Braised Tofu with Pork and Mushroom

I don’t cook Chinese dishes that often. I have tried to cook a few Chinese dishes a couple times, but the flavors are always weird. Bryan and I both agree that I don’t know how to season Chinese food. Haha…. It is time to go back to my root. I have already asked my mom to find me a good Chinese cookbook. Hopefully, I will get it in January. For this tofu dish, I have made this many times. It is absolutely delicious! I love the umami flavor!

4 servings

Ingredients:

– 14 oz box medium firm tofu

– 8 – 10 oz assorted mushrooms (such as shiitake, button, oyster)

– 1 lb ground pork

– ¼ cup frozen green peas

– ½ carrot (sliced)

– 4 gloves garlic (sliced)

– vegetable oil

Marinate for pork:

– 5 teaspoons soy sauce

– 2 teaspoons sesame oil

– 1 teaspoon white pepper

– 2 ½ teaspoons corn starch

Sauce:

– 1 ½ cup chicken broth

– 2 tablespoons soy sauce

– 1 teaspoon sugar

– 4 teaspoons corn starch

Directions:

Marinate the ground pork and set aside for at least 30 minutes.
In a medium bowl, get the sauce ready and set aside.
Clean the mushrooms. Remove and discard the stems. Cut the mushrooms in large dice.
For the tofu, dry the tofu with a paper towel. Cut the tofu carefully into ½-inch cubes.
In a large pan over medium heat, heat up 2 tablespoons vegetable oil. Add the mushrooms and 1 glove of garlic slices. When the mushrooms get softer, add 1 tablespoon soy sauce and ¼ teaspoon sugar. Mix well, then take out and set aside.
In the same pan over medium heat, put in the ground pork along with the rest of the garlic slices. When pork has no more pink, add the carrots and green peas. Stir for a minute. Add the cooked mushrooms and the sauce. Stir the sauce at low heat until it is thicken.
Add the tofu into the mixture and stir carefully for 2 – 3 minutes until the tofu is hot. Serve immediately over rice.