Best Tofu And Pork Stir Fry Recipes

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.

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.

VEGETABLE, TOFU AND PORK TENDERLOIN STIR-FRY

Steps:

• drain and rinse tofu then dry throughly.
• cut tofu crosswise into 1/2 inch slices then lengthwise into 1 inch strips and set aside.
• heat the oil in a skillet or wok over high heat until it shimmers.
• add the pork and stir-fry until browned on all sides and no longer pink in the center about 5 minutes, tranfer to a plate.
• add tofu to wok and cook until browned on both sides.
• add scallions, garlic, ginger and stir-fry for 1 minute.
• add pork and remaining ingredients and stir-fry until veggies are tender about 3 minutes.

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!

PORK-AND-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.

PORK AND TOFU STIR-FRY WITH SOBA

Steps:

• 1 For the marinade combine 2 tablespoons soy sauce, 1 tablespoon orange juice, 1 tablespoon garlic, ginger, sesame oil and 1 teaspoon cornstarch in a small bowl. Remove 2 tablespoons to another small bowl. Toss tofu in bowl with the 2 tablespoons marinade. Toss pork in the other bowl with the remaining marinade. Cover bowls and marinate in the refrigerator 30 minutes. 2 Meanwhile, for the sauce, combine chicken broth, rice wine vinegar, 2 tablespoons soy sauce, sugar and 2 teaspoons cornstarch in another small bowl. 3 Start to cook noodles according to package directions. 4 Heat 1 teaspoon of the vegetable oil in a 12-inch nonstick skillet over high heat. Add pork and cook, stirring, 1 to 2 minutes or until dark brown; transfer to a small bowl. 5 Reduce heat to medium-high. Add remaining 1 teaspoon vegetable oil to skillet. Add cabbage, bell pepper and mushrooms; cook, stirring, 2 to 3 minutes or until lightly browned. Stir in sauce, pork and tofu with marinade. Cook 2 minutes or until mixture is heated through and sauce thickens. 6 Drain noodles; divide among 4 serving plates. Top each serving with pork-tofu mixture and sprouts. Garnish with cilantro, if desired.