Prep 15 mins
Cook 20 mins
Another church cookbook recipe. If you like tofu and pork, this may be the dish for you!
- 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
- 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.
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.