Easy Silken Tofu and Ground Pork Stir-Fry with Garlic Sauce

• 

  RATINGS

  Not rated yet

• 

  COOK TIME

  Prep 8m • Cook 12m

• 

  VIEWS

  564

1. silken tofu

   1 (12 oz / 350 g) package, drained gently

2. ground pork (lean)

   1/2 cup (2 oz / 57 g)

3. garlic

   3 cloves, finely minced

4. green onions

   2, thinly sliced (reserve 1 tbsp for garnish)

5. neutral oil (like canola or vegetable)

   2 tsp

6. low-sodium soy sauce

   1 tsp

   Can’t find it? Try this one.

7. light brown sugar

   1/4 tsp

   Can’t find it? Try this one.

8. cornstarch

   1 tsp

   Can’t find it? Try this one.

9. water

   1/2 cup (120 ml)

10. fine sea salt

    1/8 tsp(or to taste)

1. Step 1: Drain and cut the tofu

   Gently pour off excess water from the silken tofu. Use a spoon to scoop it onto a clean kitchen towel or paper towels, then pat *very lightly* to remove surface moisture — don’t press or crumble it. Cut into 3/4-inch cubes and set aside.

   

2. Step 2: Brown the pork

   Heat oil in a nonstick skillet over medium heat. Add ground pork and break it up with a wooden spoon. Cook until no pink remains, about 3 minutes. Push pork to the side, add minced garlic, and cook 30 seconds until fragrant — don’t let it burn.

   

3. Step 3: Build the sauce base

   Stir in soy sauce and brown sugar. Mix well and cook 1 minute to deepen the flavor. Pour in water and bring to a gentle simmer.

   

4. Step 4: Add tofu carefully

   Using a spatula or large spoon, gently slide tofu cubes into the simmering liquid. Let sit undisturbed for 1 minute, then nudge once or twice to coat — avoid vigorous stirring so the tofu stays intact.

   

5. Step 5: Season and thicken

   Sprinkle in salt. In a small bowl, whisk cornstarch with 1 tsp cold water until smooth, then stir into the pan. Simmer 1–2 minutes until the sauce thickens slightly and coats the tofu.

   

6. Step 6: Finish and serve

   Turn off heat. Taste and adjust — a tiny pinch more salt may help if needed. Spoon into bowls, top with reserved green onions, and serve warm with steamed rice or noodles.

   

1. Handle tofu extremely gently to keep cubes intact and beautiful.

2. Do not stir vigorously after adding tofu—only nudge lightly to coat.

3. Make a smooth cornstarch slurry to avoid lumps in the garlic sauce.

4. Simmer gently after thickening to keep the sauce glossy and silky.

5. Reserve some green onions for topping to add fresh color and aroma.

Help others discover this dish — share it!