Recipe by Chicagopm
Another church cookbook recipe. If you like tofu and pork, this may be the dish for you!
Top Review by pdemouthe
This is the closest I've found to a favorite dish from the old Eddoko restaurant in Berkeley. When the owners retired, so did the dish! It's a great cold-weather dinner. I'd suggest using less soy sauce and sugar at first--you can always add more after tasting. You can also add a Tb. of Mirin, sake, or even marsala for extra flavor.
- 1 lb pork steak
- 1 tablespoon oil
- 1 onion, sliced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 bunch green onion, cut into 1 inch lengths
- 1 (14 ounce) package firm tofu, cut into cubes
- 1 cup chicken broth or 1 cup vegetable broth
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Directions See How It's Made
- 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.