Braised Tofu and Pork

Slices of fresh, soft tofu are swaddled in a silky, savory sauce, accented with the bright green of fresh snow peas. This dish goes well with—or even poured over—hot steamed rice.

Braised Tofu and Pork

14 ounces soft or silken tofu (one package), drained and sliced into approximately 1/2-inch-thick squares

1/2 pound ground pork (or chicken, beef, etc.)

Four green onions, rough chopped

1/2-inch piece of ginger, peeled and minced

2 tablespoons canola oil (vegetable oil)

1-1/2 tablespoons oyster sauce

1-1/2 teaspoon sugar

1 tablespoon sake (or dry white wine)

1 tablespoon soy sauce (shoyu)

1/4 teaspoon black pepper, ground (or to taste)

1 cup chicken broth

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup snow peas (or sugar snap peas, peas, etc.) cleaned, trimmed, or thawed (as necessary)

2 cups hot steamed rice

Directions

1. Preheat a skillet or wok on medium-high heat. In a bowl, mix together sugar, sake, shoyu, ground pepper, and broth. In a small bowl, mix together cornstarch with cold water.
2. Add oil to pan. When subtly shimmering, add ginger and green onions and swirl to distribute while cooking (about thirty seconds). Add pork and cook, stirring to break up clumps. As pork cooks and loses pink, add oyster sauce, and stir to cook and distribute.
3. Add broth mixture. Add peas. When the contents of the pan come to a boil, lower heat to medium, and simmer for three minutes over medium heat.
4. Add cornstarch mixture, distributing evenly. When it begins to simmer, check sauce for consistency (simmer longer for thicker sauce). Transfer to serving bowl/platter, or serve directly over single serving bowls of hot rice.

Illustration by Retsu Takahashi