Hawaiian Pork Tofu Recipes

MINCED PORK TOFU

Steps:

• Finely chop the garlic and cut the tofu into large, bite-sized cubes. Add oil to the pan and set the temperature to high. Add in the garlic and stir. When the garlic just begins to turn a light brown, add in the pork and stir. Try to break down the pork as much as possible.
• Add in shoyu when the pork is half brown, half red. Continue to stir to allow the pork fat to cook the shoyu. Adjust the heat between medium to medium-high.
• Add all of the tofu to the pan when the overall color of the pork turns brown.
• Add water and stir gently to mix the water with all of the meat juices. Adjust temperature to high heat. Add sriracha, salt, pepper, brown sugar, and shoyu. Stir everything together until it is fully mixed.. Cover the pan with the lid and leave it slightly open to let the steam out. When it begins to boil lower the heat to medium-low. Cook for another 8 - 10 minutes and stir every few minutes.
• Prepare the cornstarch and water mix. You can prepare this earlier, but make sure you mix it before you pour it into the pan as the cornstarch sinks to the bottom over time.
• Remove the lid and slowly pour in half of the cornstarch-water mixture. Stir. Repeat with the remaining cornstarch-water mixture. Let this cook for another few minutes so that the cornstarch cooks completely. The juices should slightly thicken like a light gravy. As this cools, this will become even thicker.
• Turn off the stove and add in the green onions. Add in sesame seed oil and stir.

PORK TOFU CASSEROLE (TAIWAN MUSHI)

Steps:

• Preheat the oven to 350F.
• Cut the tofu into 1-inch cubes or rectangular pieces. Line the bottom of a pan with the tofu (can use a 2-3 quart casserole pan or we like using a 10-inch cast iron pan). Set aside.
• In a saucepan over medium heat, saute the ground pork until browned.
• Add the onions, mushrooms, and water chestnuts. Cook for 3-4 minutes, until the onions soften.
• Add the soy sauce, sake, and mirin. Cook for 1 more minute.
• Pour the pork mixture over the tofu.
• Beat the eggs (use 3 eggs for a smaller pan and 4 or 5 eggs if using a larger pan). and pour the eggs evenly over the pork mixture.
• Sprinkle the green onions on top.
• Cover the pan with foil and bake for 30 minutes.
• Remove from the oven. Let cool for 5 minutes (this will make it easier to slice). Then slice, serve, and eat with rice!

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.

BUTA DOFU - PORK WITH TOFU

Steps:

• Slice pork into thin strips.
• Heat oil in a heavy frying pan and brown pork well.
• Add onion, garlic and ginger and cook until the onion has softened.
• Add cubed tofu and broth and cook 10 minutes.
• Season with sugar and soy sauce.
• Cook covered, 5 minutes.
• Add cornstarch which has been mixed with a little water and stir gently until thickened.
• Let steam for a minute.
• Add sliced green onion and steam for a minute or so.
• May garnish with chopped green onions just before serving if desired.

PORK TOFU WITH WATERCRESS AND BEAN SPROUTS

Steps:

• Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
• Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.