Savory Tofu Skin and Ground Pork Stir-Fry with Green Peppers

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  RATINGS

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  COOK TIME

  Prep 10m • Cook 12m

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  VIEWS

  454

1. dried tofu skin (yuba), rehydrated and drained

   2 sheets (about 3 oz / 85 g total, cut into 1-inch diamond pieces)

2. ground pork (90% lean)

   8 oz (225 g)

3. medium green bell pepper

   1, seeded and cut into 1-inch diamond pieces

4. small jalapeño or serrano pepper (optional, for mild heat)

   1/2, finely chopped (seeds removed)

5. fresh ginger, peeled and minced

   1 tsp

6. garlic, minced

   1 tbsp (about 4 medium cloves)

7. vegetable oil

   1 tbsp

8. low-sodium soy sauce

   1 tbsp

   Can’t find it? Try this one.

9. dry sherry or dry white wine

   1 tsp

   Can’t find it? Try this one.

10. cornstarch

    1 tsp

    Can’t find it? Try this one.

11. water

    4 tbsp (1/4 cup)

12. kosher salt

    1/4 tsp

1. Step 1:

   Place dried tofu skin sheets in a bowl and cover with warm water for 5 minutes. Drain well, gently squeeze out excess water, then cut into 1-inch diamond pieces. Set aside.

   

2. Step 2:

   Core and seed the green bell pepper, then cut into 1-inch diamond pieces. Finely mince the ginger and garlic. If using a hot pepper, remove seeds and chop finely.

   

3. Step 3:

   Heat oil in a 12-inch nonstick or well-seasoned skillet over medium heat. Add ground pork and cook, breaking it up with a spatula, until no pink remains and edges begin to crisp slightly, about 4–5 minutes.

   

4. Step 4:

   Push pork to one side of the pan. Add ginger and garlic (and hot pepper, if using) to the empty space and stir for 30 seconds until fragrant. Mix everything together, then stir in soy sauce and sherry. Cook 1 minute more.

   

5. Step 5:

   Add tofu skin pieces and 1/4 cup water. Sprinkle with salt. Bring to a gentle simmer, reduce heat to low, cover, and cook for 4 minutes — just long enough to soften the tofu skin without turning mushy.

   

6. Step 6:

   Uncover and add bell pepper pieces. Stir and cook uncovered for 2 minutes, until peppers are bright and slightly softened but still crisp.

   

7. Step 7:

   In a small bowl, whisk cornstarch and water until smooth. Pour into the skillet and stir constantly for 30–60 seconds until sauce thickens and coats everything lightly. Remove from heat immediately and serve warm.

   

1. Toast ginger and garlic first for deeper aroma.

2. Simmer gently to keep tofu skin chewy.

3. Thicken at the very end for a glossy finish.

4. Do not overcook the bell peppers—keep them crisp for color and texture.

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